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Mushroom Risotto Patties

4 to 5 cups vegetable stock
1 onion, finely chopped
2 cloves garlic, finely chopped
275g button mushrooms, sliced
100g shitake mushrooms, sliced
90g butter
1/2 cup Arborio or short-grain rice
3 Tbsp grated Parmesan
Salt and ground pepper to taste
olive oil for frying

Bring stock to the boil in a saucepan and leave to simmer gently.
In another pan, cook chopped onion and garlic with the mushrooms
in 60g butter until softened. Add the rice, stirring with a wooden
spoon for a few minutes, than add about 1/2 cup of simmering stock.
Season. Cook the mixture, stirring, until the rice has absorbed
the stock, then stir in another 1/2 cup of stock. Continue this
way until the rice is tender and all the stock is used, about 20
minutes. Remove the pan from the heat and stir in the remaining
butter and Parmesan.

Cool the mixture, then shape into 4 - 6 round shape patties. They
will become quite firm. Dust with flour and fry in olive oil in
a large frying pan on both sides for about 5 minutes each side,
until golden.

Serve with fresh tomato sauce and whatever vegetables takes your


500g ripe tomatoes, peeled and seeded
1 clove garlic, chopped finely
1 Tbsp roughly torn basil leaves
2 Tbsp virgin olive oil
salt and freshly ground pepper

Chop the tomatoes into small chunks. Place in a large bowl, add
garlic, basil and oil. Just before using, put into a saucepan and
cook for about 5 minutes.


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