Mushroom and Brie Risotto Cakes

method:

• Place the dried mushrooms in a measuring jug, add 300ml hot stock and leave to soak for 15 minutes, reserving the liquid.
• Melt half the butter in a large pan, add the mushrooms and cook over a high heat for three minutes until golden. Transfer to a plate and set aside.
• Add the remaining butter and the onion to the pan and sauté for four minutes until soft. Add the garlic and rice and cook for a further 30 seconds, stirring so the grains become coated in butter. Now pour in the wine and cook, stirring until the liquid has evaporated.
• Add the reserved liquid from the soaked mushrooms to the stock. Chop the fresh mushrooms. Add a ladleful of the hot stock to the rice, and cook gently, stirring occasionally until the liquid has been absorbed. Continue adding the stock and cooking the rice until it becomes creamy and tender. This takes about 20-25 minutes.
• Stir in half the fresh mushrooms, the chopped dried mushrooms and half the vegetarian Parmesan-style cheese. Season to taste. Now transfer to a shallow dish and leave to cool completely.
• When cold, divide the mixture into four and use wet hands to shape each quarter into a round. Place a piece of Brie in the centre of the round, then shape the rice around it so that it is buried in the centre of the cake. Transfer to a parchment lined baking sheet. Repeat to make four cakes in the same way.
• When ready to cook, preheat the oven to 190C/Fan170C/Gas 5. Divide the remaining mushrooms between the cakes, heaping them on top. Scatter over the remaining vegetarian Parmesan-style cheese. Bake for 20 minutes, until piping hot. Serve garnished with rocket.