Mushroom Risotto Patties

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 -5 cups vegetable stock
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 275 g button mushrooms, sliced
• 100 g shiitake mushrooms, sliced
• 90 g butter
• 1/2 cup arborio rice or 1/2 cup short-grain rice
• 3 tablespoons parmesan cheese, grated
• salt and pepper, ground
• to taste flour
• to taste olive oil (for frying)
• 500 g tomatoes, peeled and seeded
• 1 clove garlic, chopped finely
• 1 tablespoon fresh basil leaf, roughly torn
• 2 tablespoons virgin olive oil
• to taste salt
• to taste fresh pepper

Recipe

• 1 bring stock to the boil in a saucepan and leave to simmer gently.
• 2 in another pan, cook chopped onion and garlic with the mushrooms in 60g butter until softened.
• 3 add the rice, stirring with a wooden spoon for a few minutes, than add about 1/2 cup of simmering stock.
• 4 season.
• 5 cook the mixture, stirring, until the rice has absorbed the stock, then stir in another 1/2 cup of stock.
• 6 continue this way until the rice is tender and all the stock is used, about 20 minutes.
• 7 remove the pan from the heat and stir in the remaining butter and parmesan.
• 8 cool the mixture, then shape into 4 - 6 round shape patties.
• 9 they will become quite firm.
• 10 dust with flour and fry in olive oil in a large frying pan on both sides for about 5 minutes each side, until golden.
• 11 serve with fresh tomato sauce and whatever vegetables takes your fancy.
• 12 chop the tomatoes into small chunks.
• 13 place in a large bowl, add garlic, basil and oil.
• 14 just before using, put into a saucepan and cook for about 5 minutes.