Porcini Mushroom and Spinach Risotto Cakes with Melting Mozzarella Middles

Time for some GREAT lunch recipes!

Chefs' Blog

Porcini Risotto cakes

Cooking time: 60 mins
Serves: 4

Ingredients:

  • 25g packet Merchant Gourmet dried porcini mushrooms
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 100g risotto rice
  • 1 glass white wine (175ml)
  • 400ml hot vegetable or chicken stock
  • 100g baby leaf spinach, washed
  • 50g Parmesan cheese, grated
  • 1 tbsp butter
  • 1 ball buffalo mozzarella, Sliced into 8 even pieces.
  • 1 egg, whisked
  • 100g fresh white breadcrumbs or dried Polenta
  • 2 tbsp olive oil

Method:

  1. Place the mushrooms in a bowl and cover with boiled water to rehydrate
  2. Heat a large frying pan or risotto pan and add the chopped onions. Cook on a low heat for 5-8 mins until softened, but colourless. Add the garlic and fry for another minute
  3. Stir in the risotto rice and toast for 2 minutes. Pour over the wine. Keep stirring to encourage the starch to come out – this will…

View original post 217 more words

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