Photography by Colin Faulker
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin
First published in Wish May 2007
Chef’s Tip:A great way to use up leftover risotto. And any flavour works!
food
Truffled Risotto Cakes
A little truffle oil* goes a long way – you’ll be surprised how much flavour it brings to these irresistible snacks.
Ingredients (MAKES 14 CAKES)
| 2 | cups low-sodium vegetable or chicken stock |
| 1 | tbsp olive oil |
| 3 | tbsp unsalted butter |
| 1 | medium onion, finely chopped |
| 1 | clove garlic, minced |
| 1/2 | cup arborio rice |
| 3 | tbsp white wine or vermouth |
| 1 | tsp finely chopped fresh thyme |
| 1 | cup button mushrooms, finely chopped and sautéed |
| 1/4 | cup grated Parmesan |
| 1 | tbsp truffle oil* |
| 1 | egg, lightly beaten |
| For the coating: | 1/4 | cup canola oil |
| 1/2 | cup panko or bread crumbs |
Instructions
- Bring stock to a boil over high heat. Reduce heat to low and keep warm.
- In a separate heavy bottomed sauce pan, over medium heat, heat oil with 1 tablespoon butter. Add onion and garlic and stir until softened, about 3-4 minutes.
- Reduce heat to medium low, add rice and stir until coated, about 1-2 minutes. Add wine, stirring, and continue to cook until all wine is absorbed.
- Add about 1/2 cup of the warm stock to the rice. Stir until stock is almost completely absorbed by rice. Repeat 3 or 4 more times, stirring less frequently with each addition of liquid.
- Begin to taste rice for doneness; it should be cooked yet firm, about 18 minutes. Add more stock if necessary.
- Remove from heat, stir in remaining butter, thyme, cooked mushrooms, cheese and truffle oil.
- Season to taste. Spread cooked risotto out on a sheet pan to cool. Once cooled, mix in beaten egg.
- Shape 2 tablespoons of the mixture into a cake about 1-inch thick. Repeat.
- Spread panko in a shallow bowl. Gently coat cakes in panko.
- Pour 1 tablespoon oil into a skillet to coat bottom and heat over medium heat. Working in batches, fry cakes until crisp and brown, about 21/2 minutes per side. Drain on paper towel and serve warm.
Nutritional information
Nutrients per cake: about 126 calories, 9 g fat, 2 g protein, 9 g carbs.
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