Italian Vegetables Recipes - Chestnut Risotto Cakes Recipe

Ingredients

• 1/2 ounce dried porcini mushrooms

• 2 tablespoons olive oil

• 3/4 cup risotto rice

• 2 1/2 cups hot Vegetable Stock

• 1/4 cup butter

• 1 onion, chopped

• 3 garlic cloves, crushed

• 7 ounces cooked, peeled chestnuts, chopped

• 1/3 cup freshly grated Parmesan cheese

• 1 egg, lightly beaten

• 1/4 cup polenta or cornmeal

• vegetable oil, for shallow-frying

• salt and pepper

• lemon wedges, to garnish

• mixed salad leaves, to serve

Serves 4

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Method:

1. Place the dried mushrooms in a bowl and cover with boiling water. Leave to stand while preparing the rice.

2. Heat the olive oil in a heavy-based saucepan. Add the rice and stir well to coat the grains with oil. Add the hot stock and bring to a boil.

3. Reduce the heat, cover partially and simmer, stirring frequently, for 12-15 minutes, until the rice is tender and the stock is absorbed. Transfer to a bowl.

4. Meanwhile, melt the butter in a saucepan. Add the onion and garlic and sauté gently for 5 minutes.

5. Drain and chop the mushrooms, then add them to the rice with the onion mixture, chestnuts, Parmesan, and egg. Stir until well combined and season to taste with salt and pepper.

6. Divide the mixture into 12 portions. Pat each portion into a cake and roll in the polenta. Heat the oil for shallow-frying and fry the cakes for 2 minutes on each side, until golden.

7. Garnish each serving with a lemon wedge and serve immediately with mixed salad leaves.

Note: These delicious little cakes are crisp on the outside yet moist and risotto-like in the middle. If you do not need the whole quantity, freeze the shaped but uncooked mixture for a later date.