Wild Mushroom Risotto Fritters


INGREDIENTS                                                                                                                           3 1/4 cups vegetable stock, white wine, water or a mixture of the three (I use half stock half wine)
2 tablespoon olive oil
2 tablespoons butter
1 clove garlic minced
1 small onion, finely chopped
1 cup arborio or short-grain rice
2 cups mixed wild mushrooms, chopped coarsly
3/4 cup Parmesan, grated                                                                                          1 cup Panko breadcrumbs
1 tablespoon finely chopped fresh herbs (I like to use rosemary and oregano)
oil, for shallow-frying

DIRECTIONS                                                                                                            Put the stock/wine/water in a pan, bring to the boil, reduce the heat and keep at simmering point.

Sautee mushrooms in 1 tablespoon of butter until lightly browned and set aside.

Heat the oil and butter in a heavy-based pan, add the onion and garlic and stir over medium heat for 3 minutes, or until softened. Add the rice and stir for 3 minutes. Add 1/2 cup of the hot liquid to the rice and stir continuously until absorbed. Continue to add more liquid, stirring constantly, until it is absorbed and the rice is tender and creamy. (This will take 15 – 20 minutes.) Stir in the Parmesan, herbs and mushrooms and remove from the heat. Transfer to a bowl. Cool, then refrigerate for at least 1 hour.

Shape tablespoonfuls of the mixture into rounds and roll in Panko bread crumbs.

Heat about 3/4 inch oil in a deep pan to 180°C (350°F). The oil is ready when a cube of bread dropped in the oil turns golden brown in 15 seconds. Cook the fritters in the oil in small batches until golden. Drain on crumpled paper towels.

I like to serve these on a plate with herb and garlic infused extra virgin olive oil.

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