80gparmesan cheese, grated, plus extra for serving
150gsmooth ricotta cheese
Salt and pepper, to taste
Heat olive oil and butter in a medium Dutch oven or deep frying pan. Cook the onion with the thyme and rosemary until tender. Do not brown. Add the garlic and cook for one minute until fragrant. Stir in the rice and coat it well in the olive oil and butter. Toast the rice for a minute until the edges are translucent.
Add the stock, one ladleful at a time, allowing each ladleful to be absorbed before adding the next. Keep stirring the risotto and adding stock until the rice is creamy and tender. Season to taste. Spread the risotto out onto a baking tray to cool. Discard the herb stems.
Preheat oven to 180˚C. Lightly butter a 22cm springform tin. Working in batches, pan fry two thirds of the sliced mushrooms in olive oil until golden brown. Season lightly. Remove from the pan and cool on a baking tray.
In a large mixing bowl lightly beat the eggs and add the parmesan and ricotta. Mix well. Add the cooled risotto and mix. Fold in the mushrooms. Spoon the risotto mixture into the greased tin and level the top. Bake for 25-30 minutes until golden brown on top. Cool for 10 minutes.
Pan fry the remaining mushrooms in a little olive oil until golden brown. Season lightly. Remove from the tin and plate the risotto cake onto a serving platter.Top with the freshly cooked golden brown mushrooms, a shower of parmesan and some freshly ground black pepper. Slice into wedges and serve with a green salad.