Risotto Cakes →

I’m a serious risotto lover. There’s something very gratifying about taking the time to stir rice in broth to gradually realize the beautiful creamy richness of risotto. But, what to do with the sticky pasty left-over risotto once it has cooled? It’s a sin to throw away left-over risotto! Here’s an easy recipe you can prepare in a few minutes that solves the problem of what to do with the leftovers of that fabulous risotto you so lovingly prepared last night. With a crunchy crust and creamy center, these risotto patties might even be more popular with your family than the original risotto. They’re great with a green salad for your next light meal. Top with a tomato relish with red onion, capers, chopped olives, basil, olive oil, and a splash of wine or sherry vinegar and you have an excellent starter for a big meal. I like to think of it as a “twofer”.

Risotto Cakes
Ingredients:

• left-over risotto (I used Lemony Mushroom Risotto from this site, but any left-over risotto is fine.)

• 1 tablespoon olive oil

• Panko bread crumbs (optional for added crunch value)

Preparation:

1. Using about a 1/3 of a cup of cold risotto, gently compress the sticky risotto to form patties (like hamburger patties) about 1-1 ½ inches thick. (See *Note below)

2. Optional: spread some Panko crumbs on a plate and carefully press the risotto patty onto the crumbs to coat; repeat with the other side.

3. Preheat a heavy bottom skillet over medium-high heat and add the olive oil.

4. Once the oil starts to shimmer, gently place the risotto cakes on the skillet and don’t move them for 2 minutes. At this point check for the desired golden-brown crust; if it hasn’t reached a golden-brown, continue to cook for another minute. Gently turn over the cakes and cook for another 2-3 minutes.

*Note: if you don’t want to handle sticky cold risotto, using a 2 or 3-inch cookie-cutter as a mold and parchment paper on a flat surface, press the risotto into the round until you have the desired thickness for your patty. Use your fingers or a spoon to carefully push the perfectly formed risotto patty out of your cookie-cutter mold.

Lemony Wild Mushroom Risotto →

Full of creamy umami goodness, this risotto balances the creamy richness with a hint of lemon. Use any combination of wild mushrooms. It can be served as a first course, or add spicy grilled shrimp to make it a main course.

Serves 4

Ingredients

• 6 cups chicken broth, divided

• 3 tablespoons olive oil, divided

• ¾ pound assorted wild mushrooms (crimini, oyster, beech, shiitake)

• 2 shallots, diced

• 1 1/2 cups Arborio rice

• 1/2 cup dry white wine

• sea salt to taste

• freshly ground black pepper to taste

• 3 sprigs of fresh thyme (or 1 tsp dried thyme) plus a teaspoon of fresh thyme leaves (¼ tsp dried).

• ¼ cup lemon fresh juice

• 1 tablespoon grated lemon zest

• 4 tablespoons butter

• 1/3 cup freshly grated Parmesan cheese

Preparation:

1. In a saucepan, warm the broth and thyme sprigs over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until beginning to brown. Stir in the teaspoon of thyme leaves (or ½ tsp dried thyme) and remove mushrooms from heat, tent and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes, until rice is opaque.
4. When the rice turns opaque, pour in the wine, stirring constantly until the wine is fully absorbed.
5. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente (tender and chewy), about 15 to 20 minutes. There should be a thick soupy sauce at this point. If the rice is dry, continue adding a small amount of broth, stirring constantly until you have a thick, soupy sauce.
6. Remove from heat, and stir in the butter and parmesan, stirring until the butter is melted.
7. Stir in the mushroom/thyme mixture, lemon juice, and lemon zest, and season with salt and pepper to taste.
8. Plate the risotto and garnish with grilled shrimp, or garnish of choice.

*Note: depending on your own preference, this recipe pairs well with a crisp Sauvignon Blanc, or for something less minerally, try a Viognier.