Wild Mushroom and Mozzarella Risotto Cakes (Oamc)

May 09, 2023May 9, 20230 0
Wild Mushroom and Mozzarella Risotto Cakes (Oamc)
in Main

Prep

30 min

Cook

30 min

Ready In

1 hour

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
12
Calories
399
Sugar
2g
Fat
18g
Indulge in a taste of Italy with these yummy Wild Mushroom and Mozzarella Risotto Cakes. These cakes are perfect for a party appetizer or as a main course if paired with a fresh salad or roasted vegetables. The risotto cakes are made with arborio rice, cooked in vegetable broth, and mixed with sautéed mushrooms and onion which infuse the dish with rich and savory flavors. The cheese adds a gooey addition to the crispy exterior that makes this dish irresistible.

Instructions

1.Melt the butter in a large, non-stick frying pan. Add the mushrooms and onion and cook for 5 minutes, or until the vegetables are soft.
2.Add the garlic and rice to the pan and cook, stirring constantly, for 1-2 minutes, or until the rice is coated with the butter.
3.Pour in the white wine and allow it to simmer until it has almost evaporated.
4.Add a ladleful of hot vegetable stock to the pan and stir until the liquid has been absorbed. Repeat this process, stirring often, until all of the stock has been used and the rice is cooked through. This should take approximately 20 minutes.
5.Stir in the thyme leaves and remove the pan from the heat.
6.Allow the risotto to cool and then refrigerate for at least 1 hour.
7.Preheat the oven to 200°C/180°C fan-forced/gas 6.
8.Divide the risotto mixture into 12 equal portions and form into cakes.
9.Press a piece of mozzarella into the center of each cake and shape the risotto around the cheese to form a ball shape.
10.Dust the cakes with the seasoned flour.
11.Heat the sunflower oil in a large, non-stick frying pan over medium heat. Fry the cakes in batches until golden brown on both sides.
12.Transfer the fried cakes to a baking tray and bake in the preheated oven for 5-10 minutes, or until the cheese has melted and the cakes are hot throughout.

PROS

These delicious and savory risotto cakes are a great way to use up leftover risotto.
The filling is gooey and cheesy, and the exterior is crispy and golden brown.

This dish is vegetarian and can easily be made vegan by substituting the cheese with a dairy-free alternative.

CONS

Risotto cakes are deep-fried, which makes them high in calories and fat.
They should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

The mushrooms in this recipe are a great source of vitamins and minerals, and are said to support the immune system and digestive health. Arborio rice is a good source of carbohydrates and fiber.

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