Best Mushroom Risotto Cakes Recipes

MUSHROOM AND THYME RISOTTO CAKES WITH ROASTED TOMATO AND ARUGULA SALAD

Steps:

• In large heavy sauté pan over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add 1/2 of garlic and sauté until softened, about 2 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and sauté until mushrooms begin to give off liquid, about 5 minutes. Transfer to colander and let drain until ready to use.
• In medium saucepan over low heat, bring stock to simmer. Cover and keep simmering.
• In large heavy pot over moderate heat, heat 1/4 cup oil until hot but not smoking. Add onion and remaining garlic and sauté until softened, about 4 minutes. Add rice and sauté 4 minutes.
• Add wine and cook, stirring constantly, until absorbed, about 2 minutes. Stir 1/2 cup simmering stock into rice and cook, stirring constantly, until absorbed. Continue cooking and adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes. (You will have about 1 cup stock left over.)
• Remove from heat and stir in drained mushrooms, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cool to room temperature, then refrigerate, covered, until cold, about 4 hours. (Risotto can be made ahead and refrigerated, covered, up to 24 hours.)
• Preheat oven to 250°F.
• Transfer 1 cup flour, eggs, and bread crumbs to 3 separate shallow bowls. Stir 1/4 teaspoon salt and 1/4 teaspoon pepper into flour. Stir remaining 1/4 teaspoon salt and 1/4 teaspoon pepper into bread crumbs.
• Stir remaining 2 tablespoons flour into risotto, then, using wet hands, shape into 12 (1/2-inch-thick) patties.
• In heavy large sauté pan over moderate heat, heat 1/4 cup oil until hot but not smoking. Working in batches of 4 and adding 2 tablespoons oil after each batch, dredge cakes in flour (tapping off excess), then egg (letting excess drip off), then bread crumbs, and fry until golden brown, about 2 minutes per side. Keep warm in oven while frying remaining batches.
• Serve warm with salad.

MUSHROOM RISOTTO CAKES

Steps:

• Put oven rack in middle position and preheat oven to 350°F. 3Form chilled risotto into 8 (3/4-inch-thick) patties using wet hands. Put flour, eggs, and bread crumbs in 3 separate shallow bowls. Coat 1 cake with flour, tapping off excess, then egg (letting excess drip off), and then bread crumbs. Transfer to wax paper. Repeat with remaining cakes.
• Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 cakes, turning over once, until browned, 5 to 6 minutes total. Transfer with a slotted spatula to a paper-towel-lined baking pan and keep warm in oven. Heat remaining 3 tablespoons oil and sauté remaining 4 cakes in same manner.

WILD MUSHROOM AND MOZZARELLA RISOTTO CAKES (OAMC)

Steps:

• Heat 1oz of the butter in a frying pan over a medium heat, until foaming. Add the mushrooms and fry for 3-4 minutes. Drain off any excess liquid and set the mushrooms aside.
• Return the pan to the heat, add the onion, garlic and remaining butter and cook for 5 minutes. Add the rice and stir for 1 minute. Add the wine and simmer until reduced to almost nothing. Add a ladleful of stock and simmer until nearly absorbed. Keep adding the stock in this way, until the rice is al dente - about 20 minutes. Fold in the thyme and mushrooms. Season, cool slightly, then chill until cold.
• Shape the risotto into 12 cakes. Make a hole in the centre of each and press in a piece of cheese. Cover by squeezing the sides together.
• Roll the risotto cakes in the flour. Heat the sunflower oil in a large frying pan and fry the cakes, in batches, for 3-4 minutes each side or until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Keep warm in a low oven while you fry the rest.
• Serve 2-3 risotto cakes each, with a little dressed salad and a spoonful of your favourite chutney / relish.

MUSHROOM RISOTTO CAKES STUFFED WITH DUCK LIVER, PETIT GREENS, AND WHITE TRUFFLES

Steps:

• Trim stems of mushrooms and slice evenly. Heat skillet and saute mushrooms in olive oil for 5 minutes or until tender and golden. Season with salt and pepper. Reserve 1/3 of mushrooms for the sauce.
• Heat stock in a pan and gently simmer. Meanwhile, melt 1 tablespoon of butter in a heavy saucepan on medium heat. Add the onion and saute until soft and translucent, approximately 5 minutes. Add the garlic and cook an additional minute longer. Add the rice and stir with a wooden spoon until rice becomes translucent. Add a ladle of mushroom stock and cook on medium heat until stock is absorbed. Adjust seasoning as needed. Continue to add ladles of stock, repeating the process until rice is tender but still firm.
• For making the risotto cakes the consistency should be less creamy than a traditional risotto. Spread the risotto onto a baking sheet to cool.
• Season slices of duck liver with salt and pepper. Sear quickly in a heavy saute pan on high heat on both sides until golden brown. Remove and place on towels to absorb fat.
• To assemble cakes, place eight 3- by 1 1/2-inch high ring molds on a buttered baking sheet. Fill molds with risotto evenly, slightly less than 1/2 full. Place duck liver in center and top off the molds with remaining risotto. Sprinkle a generous amount of Parmesan on top, refrigerate until ready to bake. When ready to bake, preheat oven to 375 degrees F. Remove molds gently and bake in oven for 12 minutes.
• For the sauce, melt 1/2 ounce of butter in a saucepan. Saute shallots until slightly browned then add remaining mushrooms and saute for a minute longer. Turn to high heat and add the remaining mushroom stock and reduce by half. Adjust seasoning and finish with remaining butter.
• To assemble, toss greens in salt, pepper, olive oil, and balsamic vinegar. Place risotto cakes on plates, spoon sauce around and garnish with tossed green salad. Top with slices of white truffle.