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MUSHROOM RISOTTO FRITTERS Recipe

Ingredients
  • 3 1/2 cups vegetable stock
  • 1 tablespoon olive oil
  • 2/3 ounce butter
  • 1 onion, finely chopped (small)
  • 1 cup arborio or short grain rice
  • 4 3/4 ounces small button mushrooms, thinly sliced
  • 1/3 cup freshly grated Parmesan cheese
  • Oil for frying
Directions
Bring stock to boil in a small pan. Reduce heat, cover and simmer slowly until needed. Heat oil & butter in heavy-based pan. Add onion, stir over medium heat for 3 min. or until softened. Add rice, cook 2 mins. Add mushrooms, cook for 3 mins. or until soft. Add hot stock 1/2 C. at a time, stirring constantly until all stock is absorbed. Repeat process, stirring constantly until all the hot stock has been added and rice is just tender and creamy, about 20 min. Stir in Parmesan cheese and remove from heat. Transfer mixture to a bowl to cool. Refrigerate for at least 1 hour. With wet hands, shape 1/4 cupfuls of mixture into flat rounds. Refrigerate for 15 mins. Heat about 1 inch oil in non-stick pan. Cook fritters for 3-4 min. each side, until golden brown and crsp. Drain on paper towels. Serves 4.
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