Wild Mushroom and Taleggio Risotto Cake Recipe
These Wild Mushroom and Taleggio Risotto Cakes are a delicious twist on traditional risotto. Crispy on the outside, creamy on the inside, they combine earthy mushrooms with the rich, tangy flavor of Taleggio cheese. Perfect as an appetizer or a side dish!
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Calories: 375kcal
Servings: 8
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.
Nutrition
Calories: 375kcal | Carbohydrates: 35g | Protein: 14g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 80mg | Sodium: 300mg | Potassium: 470mg | Fiber: 2g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 8mg | Calcium: 250mg | Iron: 2mg