MUSHROOM RISOTTO CAKES
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.