Anton Mosimann's Mushroom Rice Croquettes


30ml (2tblsp) olive oil 

1 shallot finely chopped 
100g (4oz) risotto rice 
300ml (3/4 pint) hot chicken stock 
1 clove garlic, finely chopped 
150g (5oz) wild mushrooms, cleaned and quartered 
salt and freshly ground pepper 
50g (2oz) mozzarella 
30ml (2tblsp) double cream 
30ml (2tblsp) white wine 
fresh breadcrumbs for coating oil for frying


  • Heat 15ml (1tblsp) olive oil in a suitable pan.
  • Add and sweat the shallot until soft.
  • Add the rice and stir to coat with oil.
  • Add one third of the stock and cook slowly. Meanwhile heat the rest of the oil in a frying pan.
  • Add the garlic, then the mushrooms and sauté over high heat. Season with salt and pepper.
  • Remove from heat and cool. As the stock is being absorbed by the rice, gradually add more stock and continue to cook until rice is tender but firm.
  • Remove from heat and cool, add the cheese, cream and white wine.
  • Spread the rice out onto a tray and leave to cool. Mix the mushrooms into the rice and then using an ice-cream scoop, scoop the rice into balls.
  • Coat with breadcrumbs, shaping into rounds at the same time.
  • Leave in the refrigerator for approximately 30 minutes to firm up. Fry until golden brown in colour and hot right through. Serve with salad.
  • Makes 8