Romandian Masala

Heat the oil in a pan and sautee the onion with a little bit of salt until translucent (5-7 minutes). Add the chopped garlic and sautee for 1 more minute. Add the mushrooms and cook until they reduce in volume and until they don't release water anymore (7 minutes approx.). Once the mushroom is cooked, add the rice and add the white wine. Cook until evaporated, then add one ladle at a time while stirring and wait for it to evaporate before adding the next ladle (the classical risotto method). Repeat the steps until cooked (25 minutes). Add salt, pepper and turn off the heat once it is done. Leave it to cool completely.

Once the risotto is cooled, add the eggs, cheese, breadcrumbs and chopped walnuts and almonds to it. Add more salt or pepper if necessary. Mix everything well until everything is fully incorporated.

Line a loaf tin with baking paper and a little bit of oil, then add the cranberries on the bottom (spread them evenly), then add the mushroom mixture over it. Press the mixture down gently (very important, push it down so that the cranberries will stick) and bake it in the preheated oven at 180 degrees Celsius for 45 minutes or until a toothpick comes out clean.

Enjoy!