Mushroom risotto cakes
- 100g butter or olive oil
- Sea salt
- Freshly ground white pepper
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 400g field mushrooms, peeled, stalks removed, thinly sliced
- 1 bay leaf
- 11/2 cups arborio rice
- 1 litre water or vegetable/chicken stock
- 1 cup grated parmesan
- 1 tbsp fresh thyme leaves
- 1 cup plain flour
- 2 eggs, lightly beaten
- 1 cup breadcrumbs
- Vegetable or olive oil
These are a nice adaptation of Italian arancini and make a good starter, served singly, or serve two for a lunchtime main course.
Method
Melt butter in a heavy-based saucepan, season and gently cook seasoned onion and garlic until soft, about 10 minutes. Add mushrooms and bay leaf and cook for 5-10 minutes or until mushrooms are soft. Add rice and 750ml water or stock. Simmer and stir until rice is cooked, adding more liquid as necessary. Discard bay leaf and stir through parmesan and thyme.* Transfer to a container and allow to set in the fridge. Shape into 4 to 6 round cakes using your hands or a circular pastry-cutter. Lightly dust with flour, dip in egg then coat evenly with breadcrumbs. Shallow or deep-fry in oil until golden brown and warm in the centre, about 6 minutes. Serve with a green salad.
Serves 4-6
*To serve as risotto, stop here and stir through a handful of chopped parsley.
