Mushroom Risotto Patties

Ingredients

• 4-5 cups vegetable stock
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 275 g button mushrooms, sliced
• 100 g shiitake mushrooms, sliced
• 90 g butter
• 1/2 cup arborio rice or short-grain rice
• 3 tablespoons parmesan cheese, grated
• salt and pepper, ground
• flour
• olive oil (for frying)

Sauce:

• 500 g tomatoes, peeled and seeded
• 1 clove garlic, chopped finely
• 1 tablespoon fresh basil leaf, roughly torn
• 2 tablespoons virgin olive oil
• salt
• fresh pepper

Directions

1. 1

   Bring stock to the boil in a saucepan and leave to simmer gently.

2. 2

   In another pan, cook chopped onion and garlic with the mushrooms in 60g butter until softened.

3. 3

   Add the rice, stirring with a wooden spoon for a few minutes, than add about 1/2 cup of simmering stock.

4. 4

   Season.

5. 5

   Cook the mixture, stirring, until the rice has absorbed the stock, then stir in another 1/2 cup of stock.

6. 6

   Continue this way until the rice is tender and all the stock is used, about 20 minutes.

7. 7

   Remove the pan from the heat and stir in the remaining butter and Parmesan.

8. 8

   Cool the mixture, then shape into 4 - 6 round shape patties.

9. 9

   They will become quite firm.

10. 10

    Dust with flour and fry in olive oil in a large frying pan on both sides for about 5 minutes each side, until golden.

11. 11

    Serve with fresh tomato sauce and whatever vegetables takes your fancy.

12. 12

    Chop the tomatoes into small chunks.

13. 13

    Place in a large bowl, add garlic, basil and oil.

14. 14

    Just before using, put into a saucepan and cook for about 5 minutes.