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Baked mushroom & Taleggio risotto cakes
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175g pack Gallo Risotto Pronto Porcini Mushroom
75g frozen petits pois
20g Parmigiano Reggiano, finely grated
60g Waitrose 1 Taleggio DOP, cut into 4
1 essential 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
1. 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.
2. 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.
3. 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.
4. 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.
The risotto cakes can be prepared up to 12 hours in advance and kept in the fridge until ready to bake.
Typical values per serving:
This recipe was first published in July 2019.