Vegetarian pistachio nut loaf

Based on a recipe from Jamie Magazine, but easier. Excellent served hot or cold with cranberry sauce.

Risotto

¼ cup	Dried porcini mushrooms
2 Tbsp	Olive oil
2 stalks	Celery, diced
2 small	Red onions, diced
2 cloves	Garlic, diced
2 cups	Vegetable stock, hot
½ cup	Arborio rice
½ cup	White wine

Nut mixture

2 Tbsp	Olive oil
200 g	Brown mushrooms, sliced
70 g	Pistachio nuts (Main)
70 g	Blanched almonds, lightly toasted and finely chopped
½ cup	Breadcrumbs, fresh
1 cup	Tasty cheese, grated, lightly packed
2	Red chillies, (or use 1 for less heat), seeded and diced
1	Lemon, zested
2	Eggs, beaten
1 Tbsp	Sage, chopped
1 Tbsp	Thyme, chopped
1 Tbsp	Rosemary, chopped

Directions

1. To make risotto, soak porcini mushrooms in 1/2 a cup of boiling water for 20 minutes.
2. Heat olive oil in a heavy pan. Gently saute celery, onion and garlic, until very soft. Stir in rice. Increase heat. Add wine and stir until absorbed by rice.
3. Drain porcini, finely chop and add to pan. Add hot stock, a ladle at a time, stirring until it is absorbed. Cool.
4. Preheat oven to 190C. Grease a 20cm loaf pan and line base with baking paper.
5. To prepare nut mixture, heat oil in a heavy frying pan. Saute brown mushrooms until just starting to crisp. Add to risotto together with all the other ingredients.
6. Spoon into loaf pan and pack down gently. Cover with foil. Bake for 40 minutes, then remove the foil and continue baking for another 15 minutes. Mixture should be lightly set.
7. Stand for 10 minutes before removing from pan.