Risotto cakes with mushroom ragu
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
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.
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.
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.
Serve risotto cakes topped with mushroom ragu and salad leaves.