442027-1-eng-GB_risotto-cakes

Wild mushroom and mozzarella risotto cakes

  • for 4 people
  • Takes 1 hour to make, plus chilling
  • Easy
These mushroom and risotto cakes are packed with beautiful earthy flavours with a subtle creaminess from the oozy cheese.

Nutritional info per serving

  • Calories387kcals
  • Fat16.2g (6.3g saturated)
  • Protein9.9g
  • Carbohydrates53.8g (2g sugar)
  • Salt0.5g

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INGREDIENTS

  • 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

METHOD

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

From December 2007

Main Ingredients:

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