Wild mushroom and mozzarella risotto cakes recipe

By Simon Rimmer

  1. Serves 4-6
  2. Takes 1 hour to make, plus chilling
  3. Rating

These tasty risotto cakes make a great vegetarian dinner party main course.

tried and tested
Wild mushroom and mozzarella risotto cakes

Ingredients

  1. 30g butter
  2. 200g assorted wild or chestnut mushrooms, wiped clean and sliced
  3. 1 onion, finely chopped
  4. 1 garlic clove, crushed
  5. 300g arborio rice
  6. 75ml white wine
  7. 800ml vegetable stock, hot
  8. 1 tbsp fresh thyme leaves
  9. 125g buffalo mozzarella ball, cut
  10. into 12 pieces
  11. 4 tbsp plain flour, seasoned
  12. 3 tbsp sunflower oil

Method

  1. 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. 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. 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. 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. 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.

Comments

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vickychook

March 6

This recipe was so delicious! The flavours were quiet powerful, and I didn't taste the cheese all that much. I think it would be just as nice without the cheese, or even just as a regular risotto, if time is short.

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