In order to be kosher when served with meat, the risotto in these cakes is dairy-free. It gets its creaminess exclusively from the starchy rice, so it's important to cook it slowly, stirring continuously, to release as much starch as possible.
If you don't need to avoid dairy, you could replace half the vegetable oil with melted unsalted butter and stir in 1/2 cup grated Parmesan cheese with the mushrooms and thyme for extra flavor.
Ingredients
Serves 6 as a first course or light lunch
Step 1
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.
Step 2
在中型平底锅小火,把股票immer. Cover and keep simmering.
Step 3
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.
Step 4
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.)
Step 5
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.)
Step 6
Preheat oven to 250°F.
Step 7
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.
Step 8
Stir remaining 2 tablespoons flour into risotto, then, using wet hands, shape into 12 (1/2-inch-thick) patties.
Step 9
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.
Step 10
Serve warm with salad.
How would you rate Mushroom and Thyme Risotto Cakes with Roasted Tomato and Arugula Salad?
Leave a Review
Reviews (4)
Back to TopI haven't made these in a while but I had to come and review to counteract the unfairly negative reviews and ratings. OK, it's not vegetarian unless you swap chicken broth for veggie broth. Easy fix. These are super delicious and have a great rich, homey flavor - great comfort food, but also fancy enough for company. Warning: this makes a TON. Even when I made this for a group of 7, with everyone having one to two patties, I still had leftovers! I have no tried freezing them, but they microwave fairly well. Delicious!
vintagesoul
Los Angeles, CA
3/22/2012
Please remove from vegan or vegetarian list as this recipe is neither.
mishasmom
8/26/2011
I haven't made this recipe, but i do know when you are trying to replace eggs in baking, three tablespoons of ground flax seed and equal parts water is the substitution that seems to work.
Anonymous
stratford, ct
1/19/2010
This recipe is neither vegan nor vegetarian... easy enough to sub veggie broth to make it vegetarian, but I for one am at a loss for how to replace the eggs to make it vegan.
aggieyoda
3/24/2009