Arabica Mushroom Risotto Cakes

Heat the oven to 180℃ and grease a deep sided oven dish.

Heat the stock.
In a separate pan add the butter, oil, garlic and onion and cook on a low heat until the onion becomes translucent about 10 minutes. Once translucent add the rice and turn up the heat.

Make sure you stir the rice and when this also takes on a slightly translucent appearance add the wine.

Stir constantly; once the wine has been absorbed you can begin to add the stock – one ladle at a time. Add a good pinch of salt and pepper and reduce the heat to a slow simmer. Keep adding the stock and stirring until the rice becomes plumped and creamy in appearance. Test the rice – it should be soft with a slight bite (if you have run out of stock you can add water).

When ready remove from heat and add a squirt of lemon juice. When the mix has cooled a little, add the beaten the eggs, parmesan and the chopped cooked spinach.

Pour into the oven dish and bake at 180℃ for 20 minutes, or until firm.

Remove from the oven and let cool

Meanwhile heat the olive oil in a frypan. Add the sliced mushrooms and the Arabica and stir until cooked but still with a bite. Let cool.

Spread the risotto cake with the cream cheese. Cut the risotto cake into small squares and top with slices of mushroom.

Garnish with chopped spring onion