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Mozzarella and caramelised onion risotto cakes



48 portion(s)

Mozzarella and caramelised onion risotto cakes

  • 2 tablespoons olive oil
  • 2 onions, roughly Chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 250 grams arborio rice
  • 625 grams chicken stock, Boiling
  • 25 grams Butter
  • 125 grams Parmesan cheese, Grated
  • 100 grams mozzarella, small cubes & pat dry

Recipe's preparation

    Mozzarella and Caramelised Onion Risotto Cakes
  1. Grate Parmesan 10 sec/speed 10. Set aside.

    Place onions into bowl and chop 3 sec/ speed 5.

    Scrape down bowl. 

    Add oil & sauté onions 7 min/Varoma/Counter-clockwise operation/speed 1, or until very soft. Add sugar and vinegar and stir Counter-clockwise operationGentle stir settinguntil combined. Cook for 5 mins, until onion is caramelised. Add rice and cook for 1min/Varoma/Counter-clockwise operation/speed 1.5 without measuring cup, until rice is coated. 

    Add 500 grams of hot stock. Cook for 15 mins/100℃/Counter-clockwise operation/speed 1.5 replacing the MC for simmering basket onto mixing bowl lid or until rice is tender. 

    Add remaining stock with butter, 115 grams of parmesan and stir 3 mins/Counter-clockwise operation/speed 2.5 to combine.

    Transfer to a container and refrigerate overnight.

    Preheat oven to 200°C or 180°C fan forced. 

    Grease a 24-hole mini-muffin pan. 

    Roll 1tbsp of risotto into ball and press into prepared muffin pan.

    Using a finger, press a hole in centre of ball, fill with a piece of mozzarella. 

    Repeat with remaining risotto and cheese. 

    Sprinkle remaining parmesan over risotto balls.

    Bake for 20 mins, or until firm and golden.

    Cool in pan for 5 mins

    Run a small round-bladed knife around edge of cakes to loosen before removing from pan.

    Serve at room temperature or cold.


Accessories you need



Don't over fill the muffin tray or they will overflow when cheese melts.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.

We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.

All herbs are fresh (unless specified) and cups are lightly packed.

All vegetables are medium size and peeled, unless specified.


All eggs are 55-60 g, unless specified.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • I'm not quite sure. I can not

    Submitted by osram on 28. January 2015 - 22:23.

    I'm not quite sure. I can not see why not.

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  • Can these be frozen? 

    Submitted by raelenebull on 28. January 2015 - 20:15.

    Can these be frozen?  tmrc_emoticons.)

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  • I made these for Christmas

    Submitted by libertyblu on 26. December 2014 - 07:41.

    I made these for Christmas and they were delicious, everyone loved them!

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