Recipes

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.
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Course Pasta, Rice & Grains
Cuisine Continental

Servings 2 servings
Calories 1005.31 kcal

Ingredients

  

  • 1 tablespoon(s) olive oil
  • 1/2 cup(s) uncooked Arborio rice
  • 2 tablespoon(s) diced onion
  • 1/4 cup(s) sliced exotic mushrooms
  • 1 ounce(s) white wine
  • 2 cup(s) water
  • 1 cup(s) vegetable or chicken stock (or water)
  • 1 Grated Parmesan cheese, to taste
  • 1/2 cup(s) flour
  • 1 tablespoon(s) olive oil

Instructions

 

  • Heat saute pan and add olive oil.
  • Saute 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 saute in olive oil over medium heat until both sides are golden brown.

Nutrition

Calories: 1005.31kcalCarbohydrates: 132.78gProtein: 27.07gFat: 37.89gSaturated Fat: 8.86gCholesterol: 31.58mgSodium: 858.41mgFiber: 2.6gSugar: 7.86g

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