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Mushroom Risotto Cake Recipe

If you’re looking for a show-stopping dish to impress your guests, this Mushroom Risotto Cake recipe is it.

This recipe serves 8.

Ingredients

  • 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
  • 350 g / 1 ½ cups arborio rice
  • 1 litre mushroom or vegetable stock
  • 3 Tbsp olive oil
  • 500 g mixed cultivated mushrooms, sliced
  • 2 XL eggs
  • 80 g parmesan cheese, grated, plus extra for serving
  • 150 g smooth ricotta cheese
  • Salt and pepper, to taste

Method

How to make risotto:

  1. Heat olive oil and butter in a medium Dutch oven or deep frying pan.
  2. Cook the onion with the thyme and rosemary until tender. Do not brown.
  3. Add the garlic and cook for one minute until fragrant.
  4. 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.
  5. 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.
  6. Season to taste.
  7. Spread the risotto out onto a baking tray to cool. Discard the herb stems.

How to make the mushrooms and cake:

  1. Preheat oven to 180˚C.
  2. Lightly butter a 22 cm springform tin.
  3. Working in batches, pan-fry two thirds of the sliced mushrooms in olive oil until golden brown. Season lightly.
  4. Remove from the pan and cool on a baking tray.
  5. In a large mixing bowl, lightly beat the eggs and add the parmesan and ricotta. Mix well.
  6. Add the cooled risotto and mix.
  7. Fold in the mushrooms.
  8. Spoon the risotto mixture into the greased tin and level the top.
  9. Bake for 25 – 30 minutes until golden brown on top.
  10. Cool for 10 minutes.
  11. Pan fry the remaining mushrooms in a little olive oil until golden brown.
  12. Season lightly.

To serve:

  1. Remove from the tin and plate the risotto cake onto a serving platter.
  2. Top with the freshly cooked golden brown mushrooms, a shower of parmesan, and some freshly ground black pepper.
  3. Slice into wedges and serve with a green salad.

Mushroom Risotto Cake Recipe Notes

This Mushroom Risotto Cake Recipe is courtesy of the South African Mushroom Farmers’ Association (SAMFA), a group of farmers who grow and love mushrooms.

They share their passion by promoting all varieties of mushrooms, creating unique recipes that showcase the many flavour profiles of mushrooms, and engaging in charity campaigns that make the world a better place.

Why mushrooms?

These powerful little foods are packed with nutrients and fibres, have very few calories, and are an excellent source of plant protein. If spiced right, they even make a great meat replacement!

You can check out SAMFA’s social media pages on Facebook, Instagram, and Twitter for all their latest updates.

We’ve shared dozens of SAMFA recipes, which you can access in our full Recipes Archive. You may just find your next delicious meal there!

Disclaimer: This is a sponsored recipe that also contains some independent affiliate links. Affiliate relationships allow us to earn a small commission on sales if you click over from our site. This does not affect the purchasing price. Affiliates help us to finance I Love Foodies. We appreciate your love and support.

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