Wild mushroom and taleggio risotto cake

Name: Wild mushroom and taleggio risotto cake
Total time: 1 h
Yield: Serves 8
Ingredients: olive oil; 2 onions finely chopped; 3 cloves garlic crushed; 350g risotto rice; 1 litre vegetable stock hot; 200g wild mushrooms; 25g butter plus a knob; 5 sprigs thyme; 85g parmesan or grana padano (or veggie alternative) grated; 150g ricotta; 2 eggs beaten with a fork; 85g taleggio or vegetarian alternative thinly sliced

Published: November 2, 2015 at 11:04 AM

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Serves 8

Easy

Total time: 1 hr

+ cooling

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This wild mushroom and taleggio risotto cake is easy but looks impressive and serves a crowd

Vegetarian

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Alternatives

Complete the dish

Make this wild mushroom and taleggio risotto cake then check out more risotto recipes, such as our vegetarian risotto and healthy risotto.

For more veggie options, try our vegetarian lasagne, vegetarian moussaka, vegetarian paella and other vegetarian recipes.

Ingredients

Nutrition

olive oil
2 onions

finely chopped
3 cloves garlic

crushed
350g risotto rice
1 litre vegetable stock

hot
200g wild mushrooms
25g butter

plus a knob
5 sprigs thyme
85g parmesan or grana padano (or veggie alternative)

grated
150g ricotta
2 eggs

beaten with a fork
85g taleggio or vegetarian alternative

thinly sliced

Nutrition: per serving

kcal355
fat16.3g
saturates8g
carbs37.3g
fibre1.9g
protein13.9g
salt1g

Method

step 1

Heat 2 tbsp olive oil in a large pan and fry the onions and garlic gently until well softened. Stir in the rice for a minute, then start stirring in the stock, a ladleful at a time, allowing each ladleful to be absorbed before adding the next. Keep cooking and adding stock for about 20 minutes, until the rice is tender. Spread over a tray to cool and firm a little.
step 2

Meanwhile, heat the oven to 180C/fan 160C/gas 4. Lightly butter a 22cm deep-sided tin with a loose base. Tip the mushrooms into the cleaned-out frying pan with the butter and thyme leaves from 2 sprigs, and fry until golden and tender. Scrape the cooled rice into a mixing bowl with most of the mushrooms, all the parmesan, ricotta and eggs, add plenty of seasoning and mix well.
step 3

Tip the rice mix into the tin and press out firmly to smooth the top. Scatter over the remaining mushrooms, taleggio and thyme sprigs and press in so everything sticks together, then drizzle with a little olive oil. Bake for 25-30 minutes until golden and crisp on top. Cool for 20 minutes, then slice into wedges and serve with salad.

Try our other vegetarian entertaining ideas...

Vegetable Terrine With Beetroot And Goat's Cheese

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