Turn leftover risotto into crispy risotto cakes with this easy recipe.
Makes about 70 mini cakes
3 tablespoons olive oil
1 cup thinly sliced shallots
2 cloves garlic
4 cups dried wild mushrooms, such as porcini, shiitake, and morels (fresh wild mushrooms can be substituted)
3 cup white wine (leftover white wine or Champagne can be used)
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 teaspoon sugar
1 tablespoon kosher salt
2 teaspoons white pepper
3 cups Arborio rice
6 cups chicken stock
1/2 cup chopped yellow onion
1 stick unsalted butter, softened
3 tablespoons dry vermouth
1 cup grated Parmesan, Asiago, or Fontina cheese or a combination
1 tablespoon truffle oil, to taste
½ cup sour cream, for garnish
Chives, chopped, for garnish
1. Place the dried mushrooms in a bowl of water and soak them overnight.
2. In a large saucepan heat the olive oil and add the shallots and garlic. Sauté for 3 to 5 minutes until caramelized. If the shallots are bitter add a pinch or two of sugar.
3. If using dried mushrooms, drain them in a colander. Add the mushrooms to the pan and add 2 cups chicken stock, the red wine, white wine, and thyme. Add the sugar, salt, and pepper and bring to a boil. Boil for 10 minutes.
4. Strain the shallot-mushroom mixture through a sieve, reserving the liquid.
Remove the sprig of thyme. Transfer the mixture to the bowl of a food processor and pulse to chop. Set aside.
5. Pour the mushroom liquid in a large pot and bring to boil. Reduce to a simmer to keep warm.
6. To make the risotto: In a large, heavy saucepan, heat the olive oil on medium heat and sauté the onions for 4 to 5 minutes. Add the rice and keep stirring for 2 to 3 minutes until the rice is coated.
7. Increase the heat to medium-high and ladle 2 cups of the stock mixture into the rice. Use a wooden spoon to scrape the bottom of the pot. If you have to walk away from the risotto, cover it completely with liquid. Once the liquid has been absorbed, ladle more broth into the rice and keep stirring. This will take about 40 to 45 minutes total. (If you run out of broth you can use hot water. Just pour it in from a kettle on the stove.)
8. About five minutes before the risotto is done add the chopped mushrooms as well as the butter and the dry vermouth. Add the cheese and the truffle oil.
9. Let the risotto cool by spreading it in a thin layer on a rimmed baking sheet. Once the risotto has cooled, form it into cake using a spoon. Lay the cakes on a baking sheet lined with a Silpat mat or sprayed with cooking spray.
10. Bake for 15 minutes just until the outside gets a little crispy. Garnish with with a small dollop of sour cream and chives.