Serves 4   

15g porcini mushrooms
175g risotto rice
600ml vegetable stock
50g butter
1 onion, chopped
3 cloves garlic
200g chestnuts, cooked peeled and chopped
75g parmesan cheese, grated
1 egg, lightly beaten
50g instant polenta
1 tbsp olive oil
Salt & pepper
Mixed salad leaves & lemon wedges to serve

Cover the dried mushrooms with boiling water and set aside.
Heat the olive oil in a saucepan, add the rice and stir well to coat the grains. Add the hot stock and bring to the boil. Reduce heat, part cover and simmer stiring occasionally for 12-15 minutes until tender and the stock absorbed. Transfer to a bowl.
Meanwhile, melt the butter and gently cook the onion and garlic for 5 minutes. Drain and chop the mushrooms, then add them to the rice with the onions, chestnuts, parmesan and egg. Mix well and season.
Divide mixture into 12 pieces. Pat each one in to a cake and roll in polenta. Heat the vegetable oil and fry the cakes for 2 minutes on each side, until golden. Serve immediately with lemon wedges and mixed salad leaves.