1. For the sauteed mushrooms, heat the butter and oil in a large frying pan, add the garlic, thyme and sea salt and cook for 1 minute. Add all the mushrooms and cook, stirring continuously over a high heat, for 5-10 minutes until the mushrooms release their juices and most of the liquid has evaporated. Remove from the heat and allow to cool.

2. To make the risotto cakes, soak the porcini mushrooms in 250ml boiling water for 20 minutes until soft. Drain, reserving the liquid, and chop mushrooms. Pour the porcini stock into a saucepan with the vegetable or chicken stock and bring to a simmer.

3. Heat the oil in a large saucepan, add the onion, garlic and a pinch of sea salt and cook over low heat until the onion is soft. Add the rice and stir over medium heat for 2-3 minutes until it's well coated in the onion mixture and lightly toasted. Add the wine and stir until completely reduced. Add the reserved porcini mushrooms and the stock, ladle by ladle, until the rice is just tender. Stir in the sauteed mushrooms and parmesan, mix well and check the seasoning. Remove from the heat and spread over a tray to cool.

4. When cold, divide the rice into 16 portions and shape into neat rounds. Refrigerate overnight or for at least 4 hours. Dip the risotto cakes in whisked egg yolk and coat with breadcrumbs. Shallow-fry them in olive oil until crisp and golden. Drain on paper towel.

5. To serve, place 4 cakes on a nest of leaves arranged on each plate, drizzle with olive oil, and add a big dollop of aioli and a wedge of lemon on the side.

Tip: If you don't like mushrooms, use seafood, another vegetable or meat; the cakes will be just as delicious. And while we're improvising, why not add some chilli to the aioli to spice things up a bit?

Find more of Neil Perry's recipes in the Good Food New Classics cookbook.

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