Serves 4-6

Wild mushroom and mozzarella risotto cakes recipe

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Takes 1 hour to make, plus chilling

30g butter
200g assorted wild or chestnut mushrooms, wiped clean and sliced
1 onion, finely chopped
1 garlic clove, crushed
300g arborio rice
75ml white wine
800ml vegetable stock, hot
1 tbsp fresh thyme leaves
125g buffalo mozzarella ball, cut
into 12 pieces
4 tbsp plain flour, seasoned
3 tbsp sunflower oil

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1. Heat 20g of the butter in a frying pan over a medium heat, until foaming. Add the mushrooms and fry for 3-4 minutes. Drain off any excess liquid and set the mushrooms aside.
2. Return the pan to the heat, add the onion, garlic and remaining butter and cook for 5 minutes. Add the rice and stir for 1 minute. Add the wine and simmer until reduced to almost nothing. Add a ladleful of stock and simmer until nearly absorbed. Keep adding the stock in this way, until the rice is al dente – about 20 minutes. Fold in the thyme and mushrooms. Season, cool slightly, then chill until cold.
3. Shape the risotto into 12 cakes. Make a hole in the centre of each and press in a piece of cheese. Cover by squeezing the sides together.
4. Roll the risotto cakes in the flour. Heat the sunflower oil in a large frying pan and fry the cakes, in batches, for 3-4 minutes each side or until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Keep warm in a low oven while you fry the rest.
5. Serve 2-3 risotto cakes each, with a little dressed watercress and a spoonful of your favourite chutney.

Nutritional info

Per serving (based on 6) 387kcals, 16.2g fat (6.3g saturated), 9.9g protein, 53.8g carbs, 2g sugar, 0.5g salt

Chef's tip

Freeze it: at the end of step 3 for up to 3 months. Thoroughly defrost as many risotto cakes as you need and continue with the recipe.

Wine Recommendation

These cakes cry out for a glass of juicy, strawberryish Italian vino. Go for a decent Chianti Classico.

Wild mushroom and mozzarella risotto cakes recipe

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