Wild mushroom and mozzarella risotto cakes
- Published: 30 Nov 07
- Updated: 18 Mar 24
These mushroom and risotto cakes are packed with beautiful earthy flavours with a subtle creaminess from the oozy cheese.
Advertisement
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
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- 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.
- 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.
- 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.
- 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.
- Serve 2-3 risotto cakes each, with a little dressed watercress and a spoonful of your favourite chutney.
Recipe continues after advertising
Advertisement
- Recipe from December 2007 Issue
Nutrition
Nutrition: per serving
- Calories
- 387kcals
- Fat
- 16.2g (6.3g saturated)
- Protein
- 9.9g
- Carbohydrates
- 53.8g (2g sugar)
- Salt
- 0.5g
delicious. tips
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.
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
Would these worked baked as well as fried?
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