Risotto al Salto

Rice: Heat the olive oil and butter in a heavy-based pan and sauté the onion and garlic until soft and translucent. Add the rice and stir until warm (toasted). Add the hot stock and milk, cover the pan and reduce the heat to a simmer. Cook the rice for 20 minutes, stirring once. Remove from the heat and cool a little. Stir in the eggs and parmesan and season to taste. Spoon the rice onto a baking sheet and refrigerate until cool.

Filling: Sauté the mushrooms in the butter and rosemary until soft. Season. Place on a paper towel to drain. Wash the spinach, place in a saucepan with just the water clinging to the leaves and wilt over a high heat.
Refresh under cold water and squeeze out the excess water.

Assembly: Heat a 28cm non-stick sauté pan and add 1 tablespoon of the butter. When it sizzles add half of the rice, packing it down firmly. Spread with the sautéed mushrooms, then the cheese and lastly the spinach. Top with the remaining rice, pressing it down with a fork. Cook over low/medium heat for about 8 minutes, shaking the pan from time to time to prevent it sticking. Place a plate over the risotto and invert the pan. Place the pan back on the heat and add the remaining butter. Slide the cake back in, browned side up. Cook for a further 8 minutes. Slide onto a serving platter and serve with roasted tomato sauce.

Sauce: Preheat the oven to 200°C. Combine all the ingredients, except the balsamic vinegar, in a baking dish. Roast in the oven for 30 minutes, stirring occasionally. Remove and stir through the balsamic vinegar. Serve warm or at room temperature. Serves 6-8