Lifestyle

Meat-free Monday: Mushroom risotto cake

Perfect as a meat-free main course or a unique side dish, this mushroom risotto cake is sure to impress your family and friends.

Mushroom risotto cake is a savoury dish made by combining the ingredients of a traditional mushroom risotto with eggs and cheese, and then shaping the mixture into a cake or loaf.

The cake is usually baked in the oven until it is golden brown and crisp on the outside, while remaining creamy and soft on the inside.

It is a delicious and creative way to enjoy the flavours of mushroom risotto, and can be served as a main course or as a side dish.

Recipe compliments of South African Mushroom Farmers’ Association.

Ingredients

  • 2 Tbsp butter, plus extra for greasing the tin
  • 2 Tbsp olive oil
  • 1 large onion, finely chopped
  • Handful fresh thyme sprigs
  • 2-3 rosemary stalks
  • 4 cloves garlic, minced
  • 350g / 1 ½ cups arborio rice
  • 1 litre mushroom or vegetable stock
  • 3 Tbsp olive oil
  • 500g mixed cultivated mushrooms, sliced
  • 2 XL eggs
  • 80g parmesan cheese, grated, plus extra for serving
  • 150g smooth ricotta cheese
  • Salt and pepper, to taste

Method

  1. Heat olive oil and butter in a medium Dutch oven or deep frying pan.
  2. Cook the onion with the thyme and rosemary until tender. Do not brown.
  3. Add the garlic and cook for one minute until fragrant.
  4. Stir in the rice and coat it well in the olive oil and butter. Toast the rice for a minute until the edges are translucent.
  5. Add the stock, one ladleful at a time, allowing each ladleful to be absorbed before adding the next. Keep stirring the risotto and adding stock until the rice is creamy and tender.
  6. Season to taste.
  7. Spread the risotto out onto a baking tray to cool. Discard the herb stems.
  8. Preheat oven to 180˚C.
  9. Lightly butter a 22cm springform tin.
  10. Working in batches, pan fry two thirds of the sliced mushrooms in olive oil until golden brown. Season lightly.
  11. Remove from the pan and cool on a baking tray.
  12. In a large mixing bowl lightly beat the eggs and add the parmesan and ricotta. Mix well.
  13. Add the cooled risotto and mix.
  14. Fold in the mushrooms.
  15. Spoon the risotto mixture into the greased tin and level the top.
  16. Bake for 25-30 minutes until golden brown on top.
  17. Cool for 10 minutes.
  18. Pan fry the remaining mushrooms in a little olive oil until golden brown.
  19. Season lightly.
  20. Remove from the tin and plate the risotto cake onto a serving platter.
  21. Top with the freshly cooked golden brown mushrooms, a shower of parmesan and some freshly ground black pepper.
  22. Slice into wedges and serve with a green salad.

 

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