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Mushroom risotto cake with cherry tomato salad
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Creamy mushroom risotto cake, a versatile dish perfect for any occasion.
Ingredients:
  • 1L (4 cups) vegetable liquid stock
  • 250ml (1 cup) dry white wine
  • 50g butter
  • 1 leek, pale section only, washed, thinly sliced
  • 2 garlic cloves, crushed
  • 440g (2 cups) arborio rice
  • 110g (1 1/2 cups) shredded parmesan or vegetarian hard cheese
  • 82.50 ml chopped fresh continental parsley
  • 500g cup mushrooms, thinly sliced
  • 2 eggs, lightly whisked
  • 36.40 gm olive oil
  • 1 x 250g punnet cherry tomatoes, halved
  • 80g bunch rocket, ends trimmed
  • 40.00 ml Fig Balsamic Glaze
Instructions:
  • In a large saucepan, combine the stock and wine over high heat until just boiling. Lower the heat to a gentle simmer.
  • In a large saucepan over medium heat, melt half of the butter. Stir in the leek and garlic, cooking until soft, about 5 minutes. Add the rice and cook until the grains appear glassy, about 1 minute.
  • Gradually incorporate the simmering stock mixture into the rice mixture, one ladleful at a time, stirring constantly until absorbed. Continue this process for about 20 minutes until the rice is al dente and the risotto is creamy. Take off the heat and mix in the parmesan, parsley, salt, and pepper.
  • Melt the rest of the butter in a frying pan over medium heat. Sauté the mushrooms, stirring occasionally, for about 5 minutes until they turn golden brown.
  • Combine the mushrooms and eggs with the risotto, stirring until thoroughly mixed. Then, transfer the mixture to a large bowl and allow it to cool for 2 hours.
  • Preheat the grill on high. Heat oil in a 26cm non-stick frying pan over medium-high heat. Press risotto firmly into the pan and cook for 10 minutes until golden underneath. Run a spatula around the edge to release. Grill the risotto for another 10 minutes until golden and crisp. Let it cool for 15 minutes before serving.
  • Carefully invert the risotto cake onto a spacious serving plate, then generously heap with the fresh tomato and peppery rocket. Finish by elegantly drizzling the glaze over the top just before serving.

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