Mushroom Risotto Cakes
Ingredients
5 cups chicken stock
½ cup dry white wine
2 tablespoons minced flat leaf parsley
3 tablespoons olive oil
4 tablespoons unsalted butter
1 bunch green onions, minced
2 cloves garlic, minced
½ lb. chanterelle mushrooms, cleaned and thinly sliced
1 ½ cups Arborio rice
½ cup grated Parmesan cheese
Directions
Combine the stock, wine, and parsley in a medium saucepan and
bring just to a low simmer.
Heat the olive oil and 3 tablespoons of the butter in a large,
heavy skillet over medium heat. Add the green onions and garlic and sauté until
beginning to soften, about 3 minutes. Add the chanterelles and continue sautéing
until the mushrooms have released their juices, stirring often, 4 to 5 minutes
longer. Stir in the rice until it is evenly glossy. Add 1 cup of the hot stock
to the rice and cook over medium heat, stirring constantly, until all of the
liquid is absorbed. Continue adding stock, 1 cup at a time, about every 5
minutes, allowing the rice to absorb each addition before adding the next. When
all the stock has been absorbed and the rice is tender, remove the pan from the
heat and stir in the Parmesan cheese. Season to taste with salt and pepper and
let cool.
When cook, form the risotto into cakes, using ½ cup for each, and
making them about 3 ½ inches across and ½ inch thick. Lay the cakes on a baking
sheet lined with plastic wrap, cover with a second sheet of plastic wrap, and
refrigerate for 2 hours.
Just before serving, heat the remaining 1 tablespoon butter in a
large skillet, preferably nonstick. When the butter is melted and begins to
foam, add some of the cakes in a single layer; do not crowd the pan. Cook the
cakes over medium high heat until well browned and crusty, about 3 minutes on
each side. Cook remaining cakes, adding additional butter as needed.
Notes:
To form cakes, a
biscuit cutter may be helpful. Spray with cooking spray, place on tray and put
risotto inside to form. Gently pull biscuit cutter straight up to release
formed cake.
