Wild Mushroom and Mozzarella Risotto Cakes (Oamc)

Submitted by English_Rose

"Turn regular risotto insode out with this fabulous and filling funghi treat. 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."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 4

ingredients

• 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 white 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

directions

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.