Wild Mushroom Risotto Cakes Topped with Prosciutto and Parmesan and Drizzled with Truffle Oil.

An ideal canape for this time of year with the abundance of wild mushrooms available. Also excellent as a starter with the addition of sliced truffle

1. 1

   Use half of the butter to fry the onion until soft.
   
   Add the mushrooms and the garlic to the pan and cook until soft.
   
   In another pan heat the remaining butter and fry the rice until toasted.
   
   Add the onion and mushroom mixture.
   
   Heat the wine and stock and add to the rice little by little stirring continuously until all the liquid has been absorbed, about 20 minutes.
   
   Add the lemon, parsley and cheese. Season. Spoon the risotto into a parchment lined shallow baking dish and smooth out to about 1 cm thickness.
   
   Cool, then freeze until required. Remove the risotto from the freezer and set aside at room temperature to defrost slightly before cutting into canape or entree size portions.
   
   Fry on both sides in a little oil until nicely browned. If the risotto is on the moist side, put it in a preheated 180C oven to dry out for about 10 minutes. When cool, top the risotto cakes with a little mayonnaise, a parsley leaf, prosciutto rose and some shaved parmesan. Then drizzle with truffle oil.