Christmas vouchers
≡ Menu

Gary Everleigh's Wild Mushroom Risotto Cakes.

Ingredients.

1kg assorted wild mushrooms
250g risotto rice
1.5 pints freshly made warm veg or chicken stock
1  large glass of white wine
2-3 diced shallots
2-3 cloves of diced garlic
Fresh herbs (your favourites)
Olive oil
Butter
Salt and pepper

Method.

Sweat down the shallots and garlic in olive oil and butter for 2 minutes, then add the fresh herbs and loads of roughly chopped wild mushrooms. Cook for further 2 minutes, then add risotto rice (once you have added the rice set a timer for 22 mins : cos that’s when it’s cooked) stirring it to soak up the delicious juices and oil. Now add the glass of white wine and keep stirring til the wine evaporates, then add a ladle full of warmed stock every couple of minutes or so as the risotto gets sticky……keep stirring and at twenty’ish minutes stop adding stock (you need the risotto sticky to bind together). Add a large dollop of butter, keep stirring and season to taste and when your timer goes off, turn off the heat. Now leave your risotto to cool and line a flat tray with grease proof paper, then pack a stainless steel ring ( 3-4 inches in diameter) with risotto mixture before carefully remove it. Make as many as you need, then set in fridge over night. Heat large frying pan with olive oil and butter and add crushed garlic to flavour the oil before pan frying your cakes until they are golden brown on both sides. Garnish with some pan fried mushrooms or a wild salad and light dressing, depending on the time of year, enjoy !!!

mush-risotto-cakes-700x725