Mushroom risotto cakes

Recipe~Finder

Cuisine: Italian

Healthy options: Vegetarian; Healthy

Serves: 4

Type: Risotto; Cake

Tools

Kitchen friendly view

Ingredients

60ml (¼ cup) olive oil
30g butter
1 medium onion, finely diced
250g aborio rice (or short grain rice if aborio not available)
800ml mushroom stock (made with white mushrooms only eg shameji, oneki)
Mushrooms from the stock, finely diced
100g Parmesan cheese, grated
1 tablespoon finely chopped parsley
Salt
white pepper

Preparation method

1. Heat oil and butter in heavy based pot and add onions. Cook for 2 minutes; stir in rice and cook a further 2 minutes.

2. Add 1/3 of the simmering mushroom stock and stir until nearly evaporated.

3. Add another 1/3 of the simmering stock and stir in; put in the mushrooms from the stock and pour in the remaining stock. Keep stirring.

4. Add the cheese, parsley and salt and pepper. When the liquid is almost evaporated, remove from the heat and spoon into an oiled 20cm spring form tin. Cool, cover and refrigerate. Or make into individual cakes/patties to a size of your choice.

5. When ready to use, remove from the tin and cut into 6-8 wedges, brush with oil and pan fry, warm in the oven or chargrill each wedge. It is best when the wedge is crusty on the outside and creamy in the middle.

Mushroom stroganoff

Crostini with garlic mushrooms

Swiss browns on soft polenta

Garlicky mushroom risotto

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