Wild Mushroom And Mozzarella Risotto Cakes (oamc)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 ounce butter
• 7 ounces wild mushrooms or 7 ounces chestnut mushrooms, wiped clean and sliced
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 10 1/2 ounces arborio rice
• 5 tablespoons wine
• 3 1/4 cups vegetable stock, hot
• 1 tablespoon thyme leaves
• 4 1/2 ounces mozzarella cheese, cut into 12 pieces
• 4 tablespoons all-purpose flour, seasoned with salt and pepper
• 3 tablespoons sunflower oil

Recipe

• 1 heat 1oz 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 salad and a spoonful of your favourite chutney / relish.