Wild Mushroom And Mozzarella Risotto Cakes (Oamc)

Name: Wild Mushroom And Mozzarella Risotto Cakes (Oamc)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat 1oz 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.
2
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.
3
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.
4
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.
5
Serve 2-3 risotto cakes each, with a little dressed salad and a spoonful of your favourite chutney / relish.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ounce butter, 7 ounces wild mushrooms or 7 ounces chestnut mushrooms, wiped clean and sliced, 1 onion, finely chopped, 1 garlic clove, crushed, and more.

Yes, Wild Mushroom And Mozzarella Risotto Cakes (Oamc) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!