This creamy mushroom risotto cake can be served as a vegetarian starter or as a side dish at the festive feast.
- Place the stock and wine in a large saucepan over high heat. Bring just to the boil. Reduce heat to low and hold at a gentle simmer.
- Melt half the butter in a large saucepan over medium heat. Add the leek and garlic and cook, stirring, for 5 minutes or until soft. Add the rice and cook, stirring, for 1 minute or until the grains appear glassy.
- Add a ladleful (about 125ml/1/2 cup) of the simmering stock mixture to the rice mixture and stir constantly with a wooden spoon until the liquid is absorbed. Continue to add the stock mixture, 1 ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Remove from heat. Stir in the parmesan and parsley. Season with salt and pepper.
- Meanwhile, melt the remaining butter in a frying pan over medium heat. Add the mushroom and cook, stirring, for 5 minutes or until golden.
- Add the mushroom and egg to the risotto and stir until well combined. Transfer to a large bowl and set aside for 2 hours to cool.
- Preheat grill on high. Heat the oil in a 26cm (base measurement) non-stick frying pan over medium-high heat. Press risotto firmly into pan. (See tip) Cook over medium-high heat for 10 minutes or until golden underneath. Run a spatula around the edge to release. Cook risotto under grill for 10 minutes or until golden and crisp. Set aside for 15 minutes to cool slightly.
- Turn the risotto cake onto a large serving plate. Top with the tomato and rocket. Drizzle over the glaze to serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set