Mushroom Risotto Patties

 
4 - 5 cups vegetable stock
1 onion, finely chopped
2 cloves garlic, finely chopped
275g button mushrooms, sliced
100g shitake mushrooms, sliced
90g butter
1/2 cup Arborio or short-grain rice
3 Tbsp grated Parmesan
Salt and ground pepper to taste
flour
olive oil for frying

• Bring stock to the boil in a saucepan and leave to simmer gently.
   
• In another pan, cook chopped onion and garlic with the mushrooms in 60g butter until softened.  Add the rice, stirring with a wooden spoon for a few minutes, than add about 1/2 cup of simmering stock. Season.  Cook the mixture, stirring, until the rice has absorbed the stock, then stir in another 1/2 cup of stock.  Continue this way until the rice is tender and all the stock is used, about 20 minutes.
   
• Remove the pan from the heat and stir in the remaining butter and Parmesan.
   
• Cool the mixture, then shape into 4 - 6 round shape patties.  They will become quite firm.  Dust with flour and fry in olive oil in a large frying pan on both sides for about 5 minutes each side, until golden.
   
• Serve with fresh tomato sauce and whatever vegetables takes your fancy.

TOMATO SAUCE
500g ripe tomatoes, peeled and seeded
1 clove garlic, chopped finely
1 Tbsp roughly torn basil leaves
2 Tbsp virgin olive oil
salt and freshly ground pepper
 
Chop the tomatoes into small chunks.  Place in a large bowl, add garlic, basil and oil.  Just before using, put into a saucepan and cook
for about 5 minutes

Back to recipe list