Ingredients Jump to Instructions ↓

  1. 1/4 cup plus 1 tablespoon olive oil

  2. 2 tablespoons unsalted butter plus more for the risotto cakes

  3. 1/2 cup minced yellow onion

  4. 1 tablespoon minced garlic

  5. 2 pounds wild and exotic mushrooms, such as black trumpet, morels, honshemeji, and chanterelles, cleaned and diced

  6. 2 teaspoons chopped fresh thyme leaves

  7. 2 teaspoons chopped fresh oregano leaves

  8. 1 cup chopped fresh tomatoes

  9. 2 tablespoons tomato paste

  10. 1 cup mushroom, chicken, or veal stock

  11. 1 1/4 teaspoons kosher salt

  12. 1/4 teaspoon freshly ground black pepper

  13. Basic Risotto, recipe follows

  14. Flour, for dusting (recommended: Wondra)

  15. Shaved truffles, for garnish

  16. 2 quarts chicken stock

  17. 2 tablespoons olive oil

  18. 2 tablespoons butter

  19. 1 cup small diced onions

  20. 2 cloves garlic, smashed

  21. 1/2 teaspoon salt

  22. 1/4 teaspoon freshly ground white pepper

  23. 1 pound Arborio rice

  24. 1 cup grated Parmesan, plus extra for garnish

  25. 1 tablespoon minced parsley leaves

Instructions Jump to Ingredients ↑

  1. In a large saute pan with high sides over medium high heat, add 1 tablespoon olive oil and butter. Once the butter is melted and starts to foam, add the onions and saute until translucent, 3 to 4 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the mushrooms and cook, stirring often, until they have released most of their liquid, 12 to 15 minutes. Add the thyme, oregano, chopped tomatoes, tomato paste and stock to the pan. Bring the liquid to a boil, reduce the heat to a simmer, and cook until the mushrooms have a saucy consistency, 10 to 12 minutes. Season with salt and pepper. Set aside until ready to use. Mushroom Ragout may be made 2 days in advance and stored in an airtight container in the refrigerator.

  2. In a 12-inch saute pan, heat remaining 1/4 cup of olive oil over medium-high heat. Pour flour into a shallow baking dish; lightly coat each of the risotto cakes in the flour. Add the risotto cakes, several at a time to the pan and brown on all sides, 1 1/2 to 2 minutes. Remove the risotto cakes to a plate lined with paper towels and repeat the process until all of the cakes have been cooked. Serve the risotto cakes with the wild mushroom ragout and shaved truffles.

  3. Heat chicken broth to simmering in a small saucepan and leave on very low heat. In a heavy-based, wide saucepan heat the olive oil and butter, add onions and garlic and cook until golden over medium heat, 7 to 8 minutes. Remove the garlic cloves. Season with salt and pepper. Add the rice and stir to toast and coat each and every grain with oil. Begin by adding 1 cup of hot stock, stirring with a wooden spoon to mix. Allow this liquid to be absorbed, before adding another 2 cups of stock, stirring until evaporated. Continue to add broth by 8-ounce additions, stirring after each addition. Continue this process until rice begins to soften. Last addition of stock should just absorb into rice. Stirring quickly with a wooden spoon, add cheese and parsley. Remove from heat and adjust seasoning, to taste.

  4. To form risotto cakes, pour the risotto into a baking sheet that has been lightly greased with olive oil. Spread the risotto on the pan so that it is even. Allow the risotto to cool in the refrigerator. Once cool, invert pan onto a cutting board and cut into 7 (3-inch) rounds, using a pastry cutter.

  5. Yield: 7 risotto cakes


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