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Risotto cake


  • Preheat oven to 180°C.
  • Place the porcinis and hot stock in a bowl and set aside.
  • Heat the oil in a large heavy-bottomed pan and gently saute the onion and garlic until tender. Add the rice and toss until well coated with the oil mixture and it becomes slightly translucent. Then add the porcinis, seasonings and stock mixture and stir. Bring to the simmer, turn the heat down and gently cook for about 12 mins until the rice is tender. (The mixture should be soupy.) Taste for seasoning, add the spinach and briefly cook, continually stirring.
  • Then add the egg yolks with 250 gm cubed tasty cheese and 50 gm grated parmesan to the rice. Turn the heat off and mix until well combined.
  • Pour the rice mixture into a gratin dish, evenly spread out and top with a little more grated tasty cheese and parmesan. Then cook in the oven for about 15-20 mins until golden and bubbling.
  • Serve with a simple green salad on the side.


  • 25 gm dried porcini mushrooms
  • 6 cups vegetable stock, hot
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 350 gm risotto rice
  • sea salt & freshly ground pepper
  • 2 good handfuls baby spinach leaves
  • 2 egg yolks
  • 250 gm+ tasty cheese
  • 50 gm+ freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm