Recipe
Mushroom Risotto Fritters Recipe
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Aussie_meat_pie / All my dishes 9 months, 2 weeks ago
A different way of making fritters.
Prep:80m Cook:30m Servings:4
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 Aussie_meat |
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Fans
Ingredients
- 3 1/4 cups vegetable stock
- 1 Tbsp vegetable oil
- 20g butter
- 1 small onion, finely chopped
- 1 cup arborio or short grain rice
- 150g small button mushrooms, thinly sliced
- 1/3 cup freshly grated parmesan cheese
- oil, for frying
Directions
- Bring stock to the boil in a small pan. Reduce heat; cover and simmer slowly until needed. Heat oil and butter heavy-based pan. Add onion; stir over medium heat 3 minutes or until softened. Add rice; cook further 2 minutes. Add mushrooms and cook for 3 minutes or until soft.
- Add hot stock 1/2 a cup at a time, stirring constantly, until all stock is absorbed. Repeat process until all stock has been added and rice is just tender and creamy, stirring constantly. (This will take about 20 minutes.) Stir in cheese and remove from the heat.
- Transfer the mixture to a bowl to cool; refrigerate for at least 1 hour. With wetted hands, shape 1/4 cupfuls of mixture into flat rounds. Refrigerate for 15minutes.
- Heat about 2cm oil in a non-stick pan. Cook fritters 3-4 minutes each side, until golden and crisp. Drain on paper towels. Served with relish if desired.
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midgelet 9 months, 2 weeks ago said:
Looks wonderful!
peetabear 9 months, 2 weeks ago said:
These sound great... you could most likely use leftover risotto.... ^5
trigger 9 months ago said:
This sounds really good to me a great party pleaser.
I am already a risotto fan and make it often taking it to the next level will be easy and I can not wait to try this.
Five forks and a great big happy smile :)
chefelaine 8 months, 2 weeks ago said:
Love Risotto, and love mushrooms!! Nice combo!
HIGH FIVE :+D