Risotto cakes with mushroom ragu
Serves 4
½ quantity Lemon risotto, cooled
Olive oil cooking spray
2 tablespoons olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
2 teaspoons smoked paprika
500g mixed mushrooms, roughly chopped
¼ cup dry white wine
½ cup vegetable stock
2/3 cup sour cream (or natural yoghurt)
½ cup chopped fresh flat-leaf parsley leaves
Mixed salad leaves, to serve
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Grease a 6cm-deep, 20cm square cake pan. Line base and sides with baking paper, extending paper 2cm from edge of pan on all sides. Press cooked risotto into prepared pan. Smooth surface with a spatula. Cover. Refrigerate for 3 hours or until firm.
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Preheat oven to 220degC/200deg fan-forced. Line a baking tray with baking paper. Remove risotto from cake pan. Discard paper. Using a 9cm round cutter (drinking glass?), cut 4 cakes from risotto. Place risotto cakes on prepared tray. Spray all over with oil. Bake for 25 to 30 minutes or until golden and crisp on the edges.
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Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add paprika. Cook, stirring, for 1 minute or until fragrant. Add mushrooms. Cook, stirring, for 4 to 5 minutes or until lightly browned. Add wine and stock. Bring to the boil. Reduce heat to low. Cook, stirring occasionally, for 8 minutes or until liquid is reduced by half. Remove from heat. Add sour cream. Place over low heat for 1 to 2 minutes or until cooked through. Stir in parsley.
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Serve risotto cakes topped with mushroom ragu and salad leaves.