Mushroom Risotto Fritters
Ingredients
| 3 and 1/4 cups of vegetable stock | ||
| 1 tbs olive oil | ||
| 3/4 oz butter | ||
| 1 small onion, minced | ||
| 1 cup Aborio rice | ||
| 5oz button mushrooms, thinly sliced | ||
| 1 and 1/4 oz Parmesan cheese, grated | ||
| oil for shallow frying |
- Put the stock in a large sauce pan and bring to a boil. Reduce the heat and keep at a simmer.
- Heat the oil and butter in a heavy based pan and add the onion and stir over medium heat for about 3 minutes or until softened.
- Add the rice and stir for 2 minutes.
- Add the mushrooms and cook for another 3 minutes, or until soft.
- Add 1/2 cup of stock to the rice and stir continuously until absorbed.
- Add more stock, stirring constantly, until all the stock is absorbed and the rice is just tender and creamy. This will take about 15 minutes.
- Stir in the Parmesan and remove from the heat.
- Transfer to a bowl. Cool and refrigerate for about 2 hours.
- With wet hands, shape tbs of the mixture into flat rounds. Chill for 15 minutes.
- Heat about 3/4 inch of oil in a deep pan to 350 degrees.
- Cook fritters in batches for 3 minutes per side, or until golden.
- Drain on paper towels.
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