Mushroom-Risotto Cakes
Such goodness in a simple dish that takes a home-cooked favorite to the next level. With only a handful ingredients, this fabulous find is good to the last grain. It's a creamy, dreamy surprise.
Ingredients
1 Tbls. olive oil
1/2 cup uncooked Arborio rice
2 Tbls. diced onion
1/4 cup sliced exotic mushrooms
1 oz. white wine
2 to 2 1/2 cups water
1 cup vegetable or chicken stock (or water)
Grated Parmesan cheese, to taste
1/2 cup flour
1 Tbls. olive oil
Methods/steps
Heat sauté pan and add olive oil. Sauté rice, onion and mushrooms for 30 to 60 seconds. Add wine and cook another 30 to 60 seconds. Add water, one cup at a time. Cook until the liquid is reduced by half. Add the stock (or you can use water again) and continue cooking until the rice softens, about 20 minutes. You can add additional liquid if needed.
Fold the grated Parmesan into the risotto. Cool the risotto, and form into four small two-oz. cakes. Flour the cakes lightly and sauté in olive oil over medium heat until both sides are golden brown.
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