Mushroom Risotto Cake
🍳 stovetop
⏱ 45 min
🍽 serves 10
📋 15 ingredients
Nutrition per serving
836
calories
25.2g
protein
109.8g
carbs
34.7g
fat
Ingredients per serving
- 1.0 cup mushroom stock
- 0.4 cup arborio rice
- 0.3 lb asparagus tips
- 0.2 oz cremini mushrooms
- 0.2 oz Parmesan Cheese
- 0.2 tbsp Heavy cream
- 0.2 oz truffle oil
- 0.2 tsp Maldon salt
- 0.1 oz porcini mushrooms
- 0.1 oz butter
- 0.1 lb mascarpone cheese
- 0.1 each sage leaves
- 0.1 oz micro thyme
- 0.1 tsp cracked pepper
- 0.05 oz truffle
Method
1. In a large pot, bring the mushroom stock to a simmer over medium heat.
2. Meanwhile, in a separate large pan, melt 1/2 cup of butter over medium heat. Add sliced cremini mushrooms and sauté until golden brown, about 5-7 minutes. Remove from pan and set aside.
3. In the same pan, add the arborio rice and toast for 2-3 minutes, stirring frequently to prevent burning.
4. Begin adding the simmering mushroom stock to the rice one cup at a time, stirring constantly until each addition is absorbed before adding the next. This process should take about 18-20 minutes.
5. Once the rice is creamy and al dente, stir in the sautéed mushrooms, rehydrated porcini mushrooms, grated parmesan cheese, and heavy cream. Cook for an additional 3-5 minutes until well combined and heated through.
6. Remove from heat and let cool slightly. Transfer the risotto to a 9x13 inch baking dish, pressing down firmly to compact. Chill in the refrigerator overnight.
7. The next day, preheat your oven to 325°F (160°C). Cut the chilled risotto into 3-inch rounds using a cookie cutter or knife.
8. Place the risotto cakes on a baking sheet lined with parchment paper and rewarm them in the oven for about 15-20 minutes, until heated through. Keep warm on a blech at service.
9. To prepare the mushroom-cream sauce, combine the remaining mushroom stock and heavy cream in a saucepan over medium heat. Simmer for 10-15 minutes until reduced and thickened. Season with salt and pepper to taste. Keep warm on a blech at service.
10. Roast asparagus tips in a preheated oven at 425°F (220°C) for 8-10 minutes, or until tender. Season with Maldon salt and cracked pepper.
11. Fry sage leaves in a small amount of oil over medium heat until crispy, about 30 seconds per side. Drain on paper towels.
12. To serve, place a warm risotto cake on each plate, top with a dollop of mascarpone cheese, grated parmesan, and a drizzle of truffle oil. Garnish with fried sage leaves, shaved truffle, micro thyme, Maldon salt, and cracked pepper.
