Risotto Cakes with Wild Mushrooms
Risotto is a wonderful accompaniment to almost any poultry or meat dish. Try this recipe with your favorite mushrooms and vegetables.
by Vince Viverito
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Craterellus calicornucopioides. © Shahram Tavakol (CC-BY-NC) (from inaturalist.org, obs. 335143743)
Method
Preheat oven to 250°F.
Sauté shallots in olive oil until translucent.
Add garlic and rice and cook for one more minute.
Add mushrooms and sauté for an additional minute.
Deglaze with wine and cook until the liquid is absorbed.
Add 1 cup simmering stock; continue to simmer until liquid is absorbed. Repeat this step two more times.
Stir in cheese and butter until well mixed.
Transfer risotto to a sheet pan and chill for one hour.
Form risotto into six 2 oz. patties of rice, coating all sides with the breadcrumbs.
Heat olive oil, and then cook the rice cakes until both sides are a deep golden brown.
Transfer to the oven to finish cooking** at 250°F, until the center is hot and the cheese has melted. Keep warm until served.
** This recipe relies on starches in the rice to hold the patties together, rather than using an egg as a binder. If you use any egg, be sure the middle of the patty reaches 165°F before serving.
Recipe contributed:
October
1997
The only other thing I would add is a glass or two of a fine Cabernet.
Objective:
Side or first course
Total Time:
About 2 hours
Yield:
6 patties
Suggested Mushrooms:
- Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus)
- Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus)
- Morel (Morchella sp.)
- Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris)
- Portobello/portabella, champignon, cremini, button (Agaricus bisporus)
- Shiitake (Lentinula edodes)
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Ingredients
2 Tbsp. olive oil
2 Tbsp. shallots (finely diced)
1 tsp. garlic (finely diced)
1 cup Arborio rice
1 cup assorted wild mushrooms* (finely chopped)
½ cup dry white wine
3 cups chicken stock (simmering on stove)
½ cup Parmesan cheese (grated)
1 Tbsp. butter
Seasoned bread crumbs (finely ground)
2 Tbsp. olive oil
Half-sheet pan (18"x13")
* Use your favorite mushrooms. For example, porcini pairs well with Parmesan. Chanterelles can balance the heavy richness of the cheese and butter. Morels go well with garlic and cheese. Black trumpets could be visually striking against the rice. Alternatively, store-bought cremini or shiitake can also work.