MUSH­ROOM RISOTTO CAKES

Friday - - Good Food -

Prep time 10 mins Cook­ing time 1 hour 15 mins Serves 4 1 tbsp olive oil, plus ex­tra for greas­ing 800ml veg­etable stock 20g but­ter 1 brown onion, finely chopped 1 gar­lic clove, crushed 330g Ar­bo­rio rice 230g mush­rooms, finely chopped 80ml cream 40g Parme­san, finely grated 3 eggs, lightly whisked

1 Pre­heat the oven to 160°C. Brush a 1lb loaf tin with oil and line it with grease­proof pa­per.

2 Bring the stock to a boil in a pan. Re­duce heat and hold at a gen­tle sim­mer.

3 Heat 1 tbsp oil and but­ter in a pan over medium heat. Add onion and gar­lic and sauté for 3 min­utes or un­til soft. Add rice. Stir for 1 minute or un­til the grains ap­pear slightly glassy. Add mush­rooms and cook for 2 min­utes or un­til al­most dry.

4 Add a ladle­ful of the sim­mer­ing stock to the rice mix­ture and stir con­stantly with a wooden spoon over medium heat un­til the liq­uid is com­pletely ab­sorbed.

5 Con­tinue to add the stock a ladle­ful at a time, stir­ring un­til the liq­uid is ab­sorbed be­fore adding the next ladle­ful, un­til the rice is ten­der yet firm, and the risotto is creamy. Re­move from the heat.

6 Stir in the cream and half the Parme­san. Set aside for 10 min­utes. Then, stir in the eggs and spoon the mix­ture into the loaf tin. Sprin­kle with the re­main­ing cheese.

7 Bake for 35-40 min­utes or un­til firm. Re­move from the oven and cool be­fore slic­ing. Serve with cherry toma­toes and cru­dités, whole­grain bread or crack­ers.

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