Risotto Rissoles With Carrot Sauce

• 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

1. 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.
2. Place the carrots and remaining stock in a saucepan and cook for 12 mins. Drain, reserving the stock, and set aside.
3. 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.
4. 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.

butter, onion, button mushrooms, risotto rice, white wine, parmesan, young carrots, flour, milk, parsley

Taken from recipes-plus.com/api/v2.0/recipes/16593 (may not work)