Mushroom Risotto Cake

Serves 8



  • 2 Tbsp butter, plus extra for greasing the tin
  • 2 Tbsp olive oil
  • 1 large onion, finely chopped
  • Handful fresh thyme sprigs
  • 2-3 rosemary stalks
  • 4 cloves garlic, minced
  • 350g / 1 ½ cups arborio rice
  • 1 litre mushroom or vegetable stock
  • 3 Tbsp olive oil
  • 500g mixed cultivated mushrooms, sliced
  • 2 XL eggs
  • 80g parmesan cheese, grated, plus extra for serving
  • 150g smooth ricotta cheese
  • Salt and pepper, to taste




  • Heat olive oil and butter in a medium Dutch oven or deep frying pan.
  • Cook the onion with the thyme and rosemary until tender. Do not brown.
  • Add the garlic and cook for one minute until fragrant.
  • Stir in the rice and coat it well in the olive oil and butter. Toast the rice for a minute until the edges are translucent.
  • Add the stock, one ladleful at a time, allowing each ladleful to be absorbed before adding the next. Keep stirring the risotto and adding stock until the rice is creamy and tender.
  • Season to taste.
  • Spread the risotto out onto a baking tray to cool. Discard the herb stems.
  • Preheat oven to 180˚C.
  • Lightly butter a 22cm springform tin.
  • Working in batches, pan fry two thirds of the sliced mushrooms in olive oil until golden brown. Season lightly.
  • Remove from the pan and cool on a baking tray.
  • In a large mixing bowl lightly beat the eggs and add the parmesan and ricotta. Mix well.
  • Add the cooled risotto and mix.
  • Fold in the mushrooms.
  • Spoon the risotto mixture into the greased tin and level the top.
  • Bake for 25-30 minutes until golden brown on top.
  • Cool for 10 minutes.
  • Pan fry the remaining mushrooms in a little olive oil until golden brown.
  • Season lightly.
  • Remove from the tin and plate the risotto cake onto a serving platter.
  • Top with the freshly cooked golden brown mushrooms, a shower of parmesan and some freshly ground black pepper.
  • Slice into wedges and serve with a green salad.


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