There’s something magical about transforming leftover risotto into a dish that feels entirely new and indulgent. This wild mushroom and taleggio risotto cake is my go-to when I want to elevate a humble weeknight meal into something special.
It’s the perfect balance of crispy and creamy—the golden crust gives way to a tender interior, rich with earthy mushrooms and the luscious melt of taleggio.
This recipe feels especially fitting as the seasons shift, when wild mushrooms are at their peak and the craving for hearty, comforting flavors kicks in. Taleggio, with its buttery, slightly tangy profile, pairs beautifully with the mushrooms, creating a dish that’s both rustic and elegant.
Pair it with a vibrant Celery, Apple, and Peanut Salad for a refreshing contrast, or enjoy it alongside Creamy Pumpkin Pasta for the ultimate fall-inspired comfort meal.
And here’s the best part: it’s easy. Risotto can be intimidating, but turning it into a cake takes away the pressure. Bonus? It’s a great way to minimize food waste while indulging in something undeniably luxurious.
What’s So Great About This Dish?
- Incredible Flavor: The deep, umami richness of wild mushrooms paired with creamy taleggio is a game-changer.
- Versatility: It’s perfect as a main dish, side, or appetizer.
- Sustainable Cooking: This recipe repurposes risotto leftovers, so nothing goes to waste.
- Show-Stopping Presentation: The crispy, golden crust makes this cake as beautiful as it is delicious.
Wild Mushroom and Taleggio Risotto Cake Recipe
Equipment
- Large frying pan
- Wooden Spoon
- Ladle
- Tray
- Mixing Bowl
- Knife
- Grater
Ingredients
- olive oil
- 2 onions
- finely chopped
- 3 cloves garlic crushed
- 350 g risotto rice
- 1 litre vegetable stock hot
- 200 g wild mushrooms
- 25 g butter
- plus a knob
- 5 sprigs thyme
- 85 g parmesan or grana padano grated
- 150 g ricotta
- 2 eggs
- beaten with a fork
- 85 g taleggio or vegetarian alternative
- thinly sliced
Instructions
- Heat 2 tbsp olive oil in a large pan and gently fry the onions and garlic until softened.
- Stir in the rice and cook for 1 minute.
- Gradually add stock, one ladleful at a time, allowing each to absorb before adding more.
- Continue cooking and adding stock for about 20 minutes until the rice is tender.
- Spread the rice over a tray to cool and firm up.
- Preheat the oven to 180C (fan 160C) or gas mark 4 and butter a 22cm deep-sided tin.
- Fry mushrooms with thyme and butter in the same pan until golden, then mix with the cooled rice, parmesan, ricotta, eggs, and seasoning.
- Press the rice mixture into the tin, top with remaining mushrooms, taleggio, and thyme, then bake for 25-30 minutes until golden and crisp. Cool, slice, and serve.
