Mushroom Risotto and Mozzarella Patties
Risotto • European
Description
Mushroom Risotto and Mozzarella Patties
Ingredients
- Butter 0 oz
- Fresh Mushrooms 5 oz
- Onion 1 head
- Garlic 1 clove
- Arborio rice 10 oz
- Dry White Wine 5 fl oz
- Thyme 1 tablespoon
- Chicken Broth 25 fl oz
- Pizza Mozzarella Cheese 5 oz
- Wheat Flour 4 tablespoons
- Vegetable Oil 3 tablespoons
Step-by-Step Guide
Step 1
Clean, wash, dry, and chop the fresh forest mushrooms (you can use dried mushrooms, soak them in water for about 20 minutes, then squeeze and dry). Heat the butter in a skillet and sauté the mushrooms for 3-4 minutes. Transfer to a separate dish, remove any excess liquid if it appears, and let the mushrooms dry.
Step 2
Return the skillet to the heat, melt the remaining butter. Add the chopped onion and garlic, and sauté for 5 minutes. Then add the rice and sauté for one minute. Add the wine and let it evaporate while stirring constantly. Add a ladle of broth and cook until absorbed, stirring continuously. Keep adding broth until the rice reaches al dente (approximately 20 minutes). Add the mushrooms and chopped fresh thyme leaves. Mix well. Season with salt and pepper and let cool.
Step 3
Form 12 patties from the cooled risotto. Cut the mozzarella into 12 equal pieces. Make a dent in the center of each patty with your finger and press in the mozzarella. Seal the patties so that the cheese is inside.
Step 4
Coat the patties in flour. In a large skillet, heat the vegetable oil. Fry the patties for 3-4 minutes on each side until golden brown.
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