Instructions: Infuse the saffron threads in the hot vegetable stock for 10 minutes and transfer to a saucepan.

Peel and finely chop the onion.

Melt the butter in a large heavy based pan add the onion and crushed garlic; fry on the boiling platefor 10 minutes until soft and golden.

Add the rice to the onion; stir over the heat for 1 minute until grains are glossy. Add the wine; boil rapidly until almost all the liquid has evaporated.

Add a quarter of the saffron stock to the rice.

Bring to a fast boil stirring briskly then place in the simmering ovenfor 5 minutes until the liquid is absorbed.

Repeat until the liquid is used up and the rice just cooked about 20 to 25 minutes cooking overall.

Off the heat stir in the herbs and grated parmesan cheese.

Cover with greaseproof paper press down firmly and set aside to cool.

Stir the beaten eggs into the risotto; divide the mixture in half.

Pour a little oil into a 230mm nonstick ovenproof frying pan: heat gently.

Spoon half the risotto into the pan and spread evenly to the edges with a palette knife.

Sprinkle the diced taleggio over and carefully spread the remaining risotto on top.

Cook on the floor of the roasting ovenfor 10 to 15 minutes until golden underneath.

Place the grid shelf on the second runners of the roasting ovenand bake for a further 10 minutes until the top is golden.

Turn out on to a large plate and allow to cool slightly for 10 to 15 minutes in the simmering oven.

Serve warm cut into wedges.

taleggio is a rich soft cheese from Italy with a wonderful melting texture. As an alternative use mozzarella or fontina.

This recipe starts off as a classic risotto and is then converted into a crisp golden crusted cake sandwiched with melted cheese.

Serves 4

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