Mushroom Risotto and Mozzarella Patties

Risotto | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Mushroom Risotto and Mozzarella Patties

Ingredients

Butter - 1.1 oz
Fresh Mushrooms - 7.1 oz
Onion - 1 head
Garlic - 1 clove
Arborio rice - 10.6 oz
Dry White Wine - 2 fl oz
Thyme - 1 tablespoon
Chicken Broth - 27 fl oz
Pizza Mozzarella Cheese - 4.4 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.