Chestnut Risotto Cakes
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 (see chestnut article for help)
75g parmesan chesse, grated
1 egg, lightly beaten
50g polenta
1tbsp olive oil
salt & pepper
mixed salad leaves & lemon wedges to serve
175g risotto rice
600ml vegetable stock
50g butter
1 onion, chopped
3 cloves garlic
200g chestnuts, cooked, peeled and chopped (see chestnut article for help)
75g parmesan chesse, grated
1 egg, lightly beaten
50g polenta
1tbsp 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 the hot stock and bring to the boil. Reduce heat, part cover and simmer stiring occassionally 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 patties. Pat each one into 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.
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 patties. Pat each one into 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.
