Ingredients

4 handfuls mixed mushrooms, sliced
1 brown onion, diced
1 leek, sliced
3 cloves garlic, finely chopped
2 Tablespoons fresh thyme leaves, sprigs removed
1 cup Arborio rice
1/2 cup of white wine
3-4 cups chicken broth, warmed
1/2 cup grated Parmesan cheese
3 Tablespoons butter
Pepper to taste

Risotto Cake Ingredients

1 1/2 cups Panko breadcrumbs
1 egg yolk
1/2 handful fresh chives
2 eggs, beaten
Canola oil

Risotto Method

In a saucepan warm the chicken stock over low heat

In a large saucepan on medium to low heat melt butter, add in the onions, leek and garlic and cook for about 5 minutes or until softened. Stir in the rice ensuring you coat each grain with the mixture

Add in mushrooms and increase heat to medium, stir in the white wine, thyme and pepper to taste, stir until the rice has absorbed the liquid

Ladle in warm chicken stock one cup at a time, stirring until liquid is absorbed. Repeat until all stock is all gone. Continue this process until the rice has softened but still has a little bite

This takes about 30 minutes and it is really important to stir the risotto throughout this process

Add in the Parmesan and stir to combine and leave to cool

Risotto Cake Method

Preheat oven to 120°C

Add 1/2 cup of Panko crumbs, egg yolk and chives and mix gently through cooled risotto

Shape into small balls and flatten slightly, dip each ball into the egg mixture and then dip into the remaining Panko crumbs and place on baking paper

Repeat this process until you have used all the risotto mixture (we rinsed our hands after each ball)

Heat oil in a pan on medium and cook each risotto cake for about 5 minutes on each side or until golden brown. You may need to add oil to the pan as you cook more cakes

Serve with a fresh green salad