Risotto and chestnut cakes
The cakes are not difficult to make but take time. My partner was happy with them, I think there is something missing. Perhaps spices. 'Requires improvement', that's how I would classify it. From ' CookSmart Vegetarian ', a Octopus Publishing Group publication. Serves: 4 persons. Ingredients: 15g porcini mushrooms 175g risotto rice 600ml vegetable stock 30g butter 1 medium onion, chopped 3 garlic cloves, crushed 200g chestnuts, cooked, peeled and chopped 75g parmesan/pecorino cheese, grated 1 egg, whisked 50g fine polenta salt & pepper to taste vegetable oil to fry Method: Cover the mushrooms with boiling water and let them sit for at least 30min. Heat vegetable oil in a pan, add the rice and stir until all the grains are nicely coated. Add the vegetable stock and let it cook on a low heat for about 15 min or until the rice is cooked and the stock is gone, stirring frequently. Let it cool down. Melt the butter and fry the onion and garlic for 5 min. Drain the m...