Saffron risotto cakes with mushroom salad

Method

1. To make the risotto cakes, heat 2 tablespoons of the oil in a medium sauté pan over a medium-low heat and fry the leeks and garlic until soft. Add the rice and stir to coat, then turn up the heat and add the miso, bay leaf and white wine. Stir and cook until the wine has reduced by half. Add the saffron and mix well. Add a ladleful of the hot stock to the rice and simmer, stirring continuously. Wait until the stock is almost fully absorbed before adding the next ladleful. Continue to add the stock, a ladleful at a time, and cook the risotto for 15–20 minutes, until al dente. Stir the vegan cheese and a squeeze of lemon juice through, to taste.

2. Heat the remaining oil in a blini pan or frying pan and spoon in the risotto to form cakes. Fry for 2–3 minutes on each side, or until golden and crisp.

3. To make the mushroom salad, mix the vinegar and salt with 1 litre/1¾ pints water in a saucepan and bring to the boil. Reduce the heat to low and add he mushrooms. Pickle for around 10 minutes, then drain and set aside.

4. Heat the vegetable oil in a frying pan over a medium heat and fry the garlic and shallot. Add the mushrooms and cook for a further minute, then stir in the spinach and tarragon.

5. Divide the salad between two plates and add the risotto cakes on top. Garnish with the chopped radishes.