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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.


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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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