Baked mushroom & Taleggio risotto cakes

Name: Baked mushroom & Taleggio risotto cakes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Ingredients: 175 g Gallo My Risotto Perfetto Porcini Mushroom; 75 g frozen petits pois; 20 g Parmigiano Reggiano, finely grated; 60 g Waitrose Taleggio, cut into 4; 1 essential Waitrose egg, beaten; 3 tbsp plain flour; 50 g Cooks' Ingredients Panko Breadcrumbs; 20 g unsalted butter, melted; 350 g tub essential Tomato And Chilli Pasta Sauce; 50 g pack babyleaf salad; 1 tbsp aged balsamic and olive oil dressing

These Taleggio cheese-centred mushroom and pea risotto cakes are wrapped in panko breadcrumbs and served with a tangy tomato and chilli pasta sauce. They can even be prepared in advance.

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Serves2
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr
Plusat least 1 hour cooling

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Ingredients

175g Gallo My Risotto Perfetto Porcini Mushroom
75g frozen petits pois
20g Parmigiano Reggiano, finely grated
60g Waitrose Taleggio, cut into 4
1 essential Waitrose egg, beaten
3 tbsp plain flour
50g Cooks' Ingredients Panko Breadcrumbs
20g unsalted butter, melted
350g tub essential Tomato And Chilli Pasta Sauce
50g pack babyleaf salad
1 tbsp aged balsamic and olive oil dressing

Method

Tip the risotto into a pan with 450ml water. Bring to the boil and then simmer for 12 minutes, stirring increasingly towards the end of cooking, until no liquid remains. Take off the heat, stir in the petits pois and Parmigiano Reggiano, then spread over a plate. Cool for 30 minutes, then chill for at least 30 minutes.
Preheat the oven to 220°C, gas mark 7. With damp hands, flatten out ¼ of the cooled risotto into a circle in the palm of your hand. Place a piece of Taleggio cheese in the centre, then wrap the risotto around it. Repeat to make 4 risotto cakes.
One at a time, dip the cakes all over in the egg, then the flour, then back in the egg and finally roll them in the panko crumbs to coat. Place on a parchment-lined baking sheet and spoon the melted butter over the top. Bake for 20-25 minutes.
Just before serving, heat the sauce according to the pack instructions. Serve 2 risotto cakes per person, with half the tomato sauce and the salad leaves tossed with the balsamic and olive oil dressing.