Risotto Bites
(1 vote)
Instructions
Fry the onion gently in 25 g of butter. Add the rice, and fry for another minute. Add the stock, all at one time, and cook until the rice is done. Meanwhile, soak the mushrooms in hot water. When done, squeeze gently and add to the rice. Toss away the soaking water - it will be bitter. Take the risotto off the heat, and let it cool.
When it's cool, preheat the oven to 175 degrees C. (350F) Butter and bread an oven-proof dish. Beat the eggs, and add to the rice with half of the parmesan, salt and pepper. Pat into the oven proof dish, and top with the rest of the parmesan and small pats of butter. Bake for about 20 minutes, or until golden and bubbly on top. Let cool, and cut into squares.
