Risotto Bundt Cake

Dietary Requirements

Difficulty Level

10-12

Serving size

1 hour

Prep time

approx 1 hour

Duration

This savoury centrepiece is EPIC! So moreish, and a really impressive twist on a delicious Risotto main, created by baking the risotto into a pretty Bundt tin! It is a delicious sliceable main that you can prep a day ahead if you wish, so on the day all you have to do is simply pop it in the oven.

Ingredients

For the risotto

2tbsp

olive oil

large onion, finely chopped

garlic cloves, finely chopped

sticks of celery, finely chopped

1 kg

risotto rice

A glass of vermouth (optional)

vegetable stock pots

1 heaped tbsp

marmite

1 heaped tbsp

dijon mustard

large handful of dried porcini mushrooms, rehydrated, drained and roughly chopped

325g

grated parmesan

2 tbsp

plain flour

2 tbsp

butter, melted

125g

mozzarella pearls, drained

salt and freshly ground black pepper

For the tomato sauce & to serve

2x 400g

tinned tomatoes

1 heaped tbsp

tomato paste

garlic clove, crushed

1 tsp

dried oregano

2 tbsp

olive oil

small onion, finely chopped

100 ml

white wine

150g

pesto, preferably fresh

basil leaves, to garnish

green salad

Instructions

Step 1

Heat the oil in a large pan and sweat off the onion, garlic and celery until translucent.

Stir in the rice and cook for a further 2-3 mins.

Add the vermouth, if using, and boil for 1 minute.

Add the stock pots, marmite, Dijon and mushrooms to the rice.

Bit by bit, add boiling water stirring until the rice absorbs it. Continue until the rice stop absorbing liquid, approximately 15-20 minutes. Make sure you don’t overcook the rice as it will be going in the oven later.

Once cooked, take off the heat and stir in 270g of the parmesan and seasoning.

Cover and set aside for 5 minutes.

If you are doing this in advance, allow the risotto to cool almost completely, then add to the tin as described below and refrigerate. Making the bundt cake in advance will require an additional 10-15 mins baking time. Ideally test with a thermometer to check the middle is super hot.

Step 2

Preheat the oven to 180C.

In a small bowl, mix 30g of the remaining parmesan and flour together.

Lightly brush your bunt tin, including the spindle with melted butter then coat with the parmesan and flour mixture.

Push the slightly cooled rice into the bunt tin very firmly making sure to fill every crevice with rice. You might find it useful to use the back of a spoon if it’s a little too warm for your hands.

Once you get about halfway up the tin, push in your mozzarella pearls and then continue filling the bunt with rice right up to the top.

Bake for 40-50 mins until golden brown and steaming hot.

Step 3

Meanwhile, make the tomato sauce.

In a food processor, blend together the tomatoes, tomato paste, garlic and oregano until smooth. Season.

In a medium saute pan, heat the oil and sweat the onion for 2-3 minutes.

Add the wine and bring to the boil.

Stir in the tomato mixture then gently simmer for 20-30 minutes, stirring occasionally.

Step 4

Turn the bundt out onto a large plate and drizzle over the tomato sauce and pesto, and sprinkle with the remaining parmesan.

Garnish with basil leaves.

Slice and serve with a green salad.