Wild mushroom and mozzerella risotto cakes

Heat 20g butter until foaming and add 200g wild mushrooms. Drain and set aside.

Cook 1 onion, 1 garlic and 10g butter and cook 5 mins. Add 300g aborio rice and stir 1 minute. Add 75ml white wine and simmer until almost reduced to nothing. Add a ladleful of stock (out of 800ml of hot vegie stock) and simmer until nearly absorbed. Repeat until rice is al dente (20mins).

Fold in mushrooms and 1 tb fresh thyme. Season and cool.

Shape risotto into 12 cakes. Make a hole in the centre and press a piece of buffalo mozzerelle (one ball cut into 12 pieces). Cover by squeezing the sides together.

Roll cakes in 4tb flour and fry in sunflower oil 3-4 mins each side until golden.