Risotto Rissoles With Carrot Sauce - cooking recipe

Ingredients

85 g butter
1 None onion, peeled and finely chopped
300 g button mushrooms, thinly sliced
300 g risotto rice
125 ml dry white wine
900 ml hot vegetable stock
100 g Parmesan, grated
750 g young carrots, halved lengthways and cut into diagonal pieces
30 g plain flour
250 ml semi-skimmed milk
30 g fresh flat-leaf parsley, little reserved for garnish, remainder chopped

Preparation

Melt 2 tbsp butter in a saucepan and saute the onion and mushrooms until browned. Add the rice and saute for 1 min. Add the wine and 2 1/2 cups stock, bring to a boil, cover and cook on a low heat for 20 mins. Stir in the Parmesan, remove from the heat, cover and allow to stand for 30 mins.
Place the carrots and remaining stock in a saucepan and cook for 12 mins. Drain, reserving the stock, and set aside.
Melt 2 tbsp butter in a saucepan, add the flour and cook for 2 mins. Pour in the milk and 1 cup carrot stock, stirring. Bring to a boil and simmer for 5 mins. Stir in the parsley and season with salt and black pepper. Stir in the carrots and keep warm.
With floured hands, shape the rice into 12 patties. Heat 2 tbsp butter in a frying pan. Fry the patties in batches, turning, until browned all over. Arrange on plates and spoon over the carrots and sauce. Garnish with parsley.