Recipe - Wild mushroom and mozzarella risotto cake

I went out for food last night in a lovely local pub and had the most delicious meal - it was a mozzarella and sundried tomato risotto cake, with a salad and jacket potato.

I've been researching recipes this morning in order to try and replicate this....I haven't had any luck yet but I did stumble upon a similar recipe on the Channel 4 website, called wild mushroom and mozzarella risotto cake

Ingredients

• 30g butter
• 200g assorted wild or chestnut mushrooms, wiped clean and sliced
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 300g arborio rice
• 75ml white wine
• 800ml vegetable stock, hot
• 1 tbsp fresh thyme leaves
• 125g buffalo mozzarella ball, cut into 12 pieces
• 4 tbsp plain flour, seasoned
• 3 tbsp sunflower oil

How to make wild mushroom and mozzarella risotto cakes

1. Heat 20g 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. I would serve this with a little side salad, with some new potatoes or a baked sweet potato!

This would make a perfect summer meal!

xx