Mushroom Risotto Fritters


  • 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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