Wild mushroom and mozzarella risotto cakes

Wild mushroom and mozzarella risotto cakes
  • Serves icon Serves 4
  • Time icon Takes 1 hour to make, plus chilling

These mushroom and risotto cakes are packed with beautiful earthy flavours with a subtle creaminess from the oozy cheese.

Nutrition: per serving

Calories
387kcals
Fat
16.2g (6.3g saturated)
Protein
9.9g
Carbohydrates
53.8g (2g sugar)
Salt
0.5g
Calories
387kcals
Fat
16.2g (6.3g saturated)
Protein
9.9g
Carbohydrates
53.8g (2g sugar)
Salt
0.5g

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.

delicious. tips

  1. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

    1. Hi Jessie,
      You can of course bake the risotto cakes but just as a warning – they won’t go golden on the outside like they would if you were frying them.
      If you are going to bake them you need to brush them with a little oil before they go in, and put them in a 200ºC oven.
      Hope that helps

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Vegetarian pasta recipes

Pasta and cheese salad

A simple pasta and cheese salad dish that’s great to make with the kids.

Save recipe icon Save recipe icon Save recipe

Puff pastry recipes

Tomato and mozzarella puffs

These little Italian-inspired puffs, with roasted tomatoes and mozzarella,  will make a great canapé for...

Save recipe icon Save recipe icon Save recipe

Favourite vegetarian recipes

Roasted aubergines with lemon breadcrumbs

An easy vegetarian dinner recipe – aubergines stuffed with a garlicky tomato sauce and topped...

Save recipe icon Save recipe icon Save recipe

Focaccia recipes

Basil and mozzarella focaccia fingers

Give your barbecue a lift with these basil and mozzarella focaccia fingers. They’re easy to...

Subscribe to our magazine

Subscribe to delicious. magazine this month and SAVE 50%

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine