Chanterelle Risotto Cakes Recipe
Ingredients
| Chicken stock | 5 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Minced | 2 Tablespoon | |
| Olive oil | 3 Tablespoon | |
| Unsalted butter | 4 Tablespoon | |
| Green onions | 1 Bunch (100gm), minced | |
| Garlic | 2 Clove (5gm), minced | |
| 1/2 pound golden chanterelle mushrooms, cleaned, trimmed, and thinly sliced | ||
| Arborio rice | 1 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Ground black pepper | 1 To taste | |
| Spinach leaves | 1 Cup (16 tbs), finely shredded (GARNISH) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated (GARNISH) | |
| Toasted pine nuts | 1/4 Cup (16 tbs) (GARNISH) | |
| Salt | To Taste | |
Directions
COMBINE THE STOCK, wine, and parsley in a medium saucepan and bring just to a low simmer.
HEAT THE OLIVE OIL and 3 tablespoons of the butter in a large, heavy skillet over medium heat.
Add the green onions and garlic and saute until beginning to soften, about 3 minutes.
Add the chanterelles and continue sauteing until the mushrooms have released their juices, stirring often, 4 to 5 minutes longer.
Stir in the rice until it is evenly glossy.
ADD 1 CUP of the hot stock to the rice and cook over medium heat, stirring constantly, until all of the liquid is absorbed.
Continue adding stock, 1 cup at a time, about every 5 minutes, allowing the rice to absorb each addition before adding the next.
When all the stock has been absorbed and the rice is tender, remove the pan from the heat and stir in the Parmesan cheese.
Season to taste with salt and pepper and let cool.
WHEN COOL, FORM the risotto into cakes, using 1/2 cup for each, and making them about 3 1/2 inches across and 1/2 inch thick.
Lay the cakes on a baking sheet lined with plastic wrap, cover with a second sheet of plastic wrap, and refrigerate for 2 hours.
JUST BEFORE SERVING, heat the remaining 1 tablespoon butter in a large skillet, preferably nonstick.
When the butter is melted and begins to foam, add some of the risotto cakes in a single layer; do not crowd the pan.
Cook the cakes over medium-high heat until well browned and crusty, about 3 minutes on each side.
Transfer the risotto cakes to a platter and keep warm while frying the remaining cakes, adding more butter as needed.
ARRANGE THE RISOTTO cakes on plates, sprinkle with spinach, Parmesan cheese, and pine nuts, and serve.
HEAT THE OLIVE OIL and 3 tablespoons of the butter in a large, heavy skillet over medium heat.
Add the green onions and garlic and saute until beginning to soften, about 3 minutes.
Add the chanterelles and continue sauteing until the mushrooms have released their juices, stirring often, 4 to 5 minutes longer.
Stir in the rice until it is evenly glossy.
ADD 1 CUP of the hot stock to the rice and cook over medium heat, stirring constantly, until all of the liquid is absorbed.
Continue adding stock, 1 cup at a time, about every 5 minutes, allowing the rice to absorb each addition before adding the next.
When all the stock has been absorbed and the rice is tender, remove the pan from the heat and stir in the Parmesan cheese.
Season to taste with salt and pepper and let cool.
WHEN COOL, FORM the risotto into cakes, using 1/2 cup for each, and making them about 3 1/2 inches across and 1/2 inch thick.
Lay the cakes on a baking sheet lined with plastic wrap, cover with a second sheet of plastic wrap, and refrigerate for 2 hours.
JUST BEFORE SERVING, heat the remaining 1 tablespoon butter in a large skillet, preferably nonstick.
When the butter is melted and begins to foam, add some of the risotto cakes in a single layer; do not crowd the pan.
Cook the cakes over medium-high heat until well browned and crusty, about 3 minutes on each side.
Transfer the risotto cakes to a platter and keep warm while frying the remaining cakes, adding more butter as needed.
ARRANGE THE RISOTTO cakes on plates, sprinkle with spinach, Parmesan cheese, and pine nuts, and serve.
Chef
