Mushroom Risotto Patties

Bring stock to the boil in a saucepan and leave to simmer gently. In another pan, cook chopped onion and garlic with the mushrooms in 60g butter until softened. Add the rice, stirring with a wooden spoon for a few minutes, than add about 1/2 cup of simmering stock. Season. Cook the mixture, stirring, until the rice has absorbed the stock, then stir in another 1/2 cup of stock. Continue this way until the rice is tender and all the stock is used, about 20 minutes. Remove the pan from the heat and stir in the remaining butter and Parmesan. Cool the mixture, then shape into 4 - 6 round shape patties. They will become quite firm. Dust with flour and fry in olive oil in a large frying pan on both sides for about 5 minutes each side, until golden. Serve with fresh tomato sauce and whatever vegetables takes your fancy. TOMATO SAUCE: 500g ripe tomatoes, peeled and seeded 1 clove garlic, chopped finely 1 Tbsp roughly torn basil leaves 2 Tbsp virgin olive oil salt and freshly ground pepper Chop the tomatoes into small chunks. Place in a large bowl, add garlic, basil and oil. Just before using, put into a saucepan and cook for about 5 minutes.