Uncovering the Magic: Wild Mushroom & Taleggio Risotto Cake - A Celebration of Flavour!

You’re in for a treat with the Wild Mushroom & Taleggio Risotto Cake. This isn't just a simple dish; it’s a celebration of rich flavours, creamy textures, and the wonderful earthiness of wild mushrooms matched with the decadent taste of Taleggio cheese. This risotto cake is comfort food raised to a new level, elegant enough for any special event.

The beauty of this risotto cake lies in its versatility. It can be a spectacular centre piece for your dining table or a delightful side dish for grilled meats. No matter the occasion, this dish promises to impress.

The Ingredients: A Harmony of Taste

Crafting a Wild Mushroom & Taleggio Risotto Cake starts with choosing the best ingredients. Here’s what you’ll need:

Key Ingredients:

• Arborio Rice: Essential for that creamy risotto texture, Arborio rice contributes to a satisfying bite.

• Wild Mushrooms & Dried Porcini Mushrooms: A combination of fresh wild mushrooms, such as chanterelles, morels, and porcini, adds layers of umami flavour.

  
  

• Taleggio Cheese: This Italian cheese has a creamy, tangy flavour that enhances the dish, making each bite more sumptuous.

  
  

• Garlic: This provides aromatic depth and savoury richness.

  
  

• Fresh Herbs: Thyme or parsley not only garnishes but also infuses freshness into each mouthful.

  
  

• Vegetable or Chicken Stock: Opt for homemade or quality store-bought stock for a hearty base. Replacing some of the Stock with some of the Porcini broth will really elevate the umami-ness

  
  

Balancing these components is key. The earthy mushrooms and creamy Taleggio create a tantalizing dish that’s both comforting and sophisticated.

Serving Suggestions: Enhancing the Experience

When serving your Wild Mushroom & Taleggio Risotto Cake, consider pairing it with a light green salad drizzled with lemon vinaigrette. The bright acidity will balance the dish's richness beautifully. A sprinkle of fresh herbs not only looks appealing but also adds a burst of flavour.

The Perfect Occasion: Ideal for Any Celebration

The Wild Mushroom & Taleggio Risotto Cake is perfect for various occasions:

• Christmas: It makes a stunning side dish for festive feasts, especially alongside roasted meats.

  
  

• Dinner Parties: Serve it to impress your friends with a gourmet yet comforting option.

  
  

• Casual Gatherings: Pair it with wine for a fun evening at home.

  
  

Every bite is a celebration of flavour, creating unforgettable moments for you and your guests.

The Wild Mushroom & Taleggio Risotto Cake Recipe

Ingredients

• 2 onions

  finely chopped

• 3 cloves garlic

  crushed

• Olive Oil

• 350g risotto rice

• 1 litre vegetable / chicken stock (I like to replace some of the stock with the reserved liquid from the porcini mushrooms)

  hot

• 200g wild mushrooms

• 1 pack of dried porcini mushroom reconstituted to pack instructions. Drain Mushrooms, reserving strained liquid.

• 25g butter

  plus a knob

• 5 sprigs thyme

• 85g parmesan or grana padano (or veggie alternative)

  grated

• 150g ricotta

• 2 eggs

  beaten with a fork

• 85g taleggio or vegetarian alternative

  thinly sliced

Method:

Heat 2 tbsp olive oil in a large pan and fry the onions and garlic gently until well softened. Stir in the rice for a minute, then start stirring in the stock, a ladleful at a time, allowing each ladleful to be absorbed before adding the next. Keep cooking and adding stock for about 20 minutes, until the rice is tender. Spread over a tray to cool and firm a little.

Meanwhile, heat the oven to 180C/fan 160C/gas 4. Lightly butter a 22cm deep-sided tin with a loose base. Tip the mushrooms into the cleaned-out frying pan with the butter and thyme leaves from 2 sprigs, and fry until golden and tender. Scrape the cooled rice into a mixing bowl with most of the mushrooms, all the parmesan, ricotta and eggs, add plenty of seasoning and mix well.

Tip the rice mix into the tin and press out firmly to smooth the top. Scatter over the remaining mushrooms, taleggio and thyme sprigs and press in so everything sticks together, then drizzle with a little olive oil. Bake for 25-30 minutes until golden and crisp on top. Cool for 20 minutes, then slice into wedges and serve with salad.