Risotto Cakes with Mushrooms

A Make-Ahead Rice Dish for a Springtime Appetizer

May 4, 2008 Michael Vyskocil

Creamy risotto takes on a new role in these cooked rice cakes served with a portabello mushroom syrup.

Here's a make-ahead appetizer of risotto cakes (a variation of rice cakes) served at the Joseph's Table Restaurant in Taos, New Mexico. You can prepare this dish a day ahead, heat through and assemble before serving.

Risotto Cakes with Prosciutto and Parmigiano Reggiano in Portabello Mushroom Syrup RecipeMakes 4 Servings

Ingredients:

FOR THE RISOTTO CAKES

  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for brushing mushrooms
  • 2 teaspoons plus 1 tablespoon unsalted butter
  • 1/2 cup finely chopped red onion
  • 1 cup Arborio rice
  • 3 to 4 cups homemade or canned low-sodium beef broth
  • 1/4 cup finely grated Parmigiano Regianno cheese
  • Ground black pepper, for serving
  • 2 cloves garlic, minced
  • 4 ounces very thinly sliced prosciutto
  • 2 ounces shaved Parmigiano Reggiano cheese
  • Fresh chives, for garnish (optional)

FOR THE MUSHROOM SYRUP

  • 4 portabello mushrooms with stems
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon finely chopped onion
  • 1 clove garlic
  • 1 sprig fresh thyme
  • 1 teaspoon finely chopped fresh rosemary
  • 1 sprig fresh sage
  • 1 1/2 cups homemade or canned low-sodium beef broth
  • 1 tablespoon honey
  • 1 tablespoon molasses

Directions:

FOR THE RISOTTO CAKES

  1. In a large saucepan heat 2 teaspoons olive oil and 2 teaspoons butter over medium heat until butter begins to brown. Add the red onion; cook until the onion is tender but not brown. Add the rice. Cook and stir 2 minutes more. Slowly add 3 to 4 cups of beef broth, 1 cup at a time, stirring constantly over medium heat until the liquid is absorbed. Continue to add beef broth; cook and stir over medium heat about 20 to 25 minutes or until the rice is creamy and slightly tender.
  2. Stir in grated Parmesan cheese. Season to taste with pepper. Line an 8-by-8-by-2-inch pan with aluminum foil; lightly spray foil with non-stick cooking spray. Spread rice mixture to edges of pan. Let cool slightly. Cover surface of rice with plastic wrap. Chill several hours or overnight in the refrigerator.

FOR THE MUSHROOM SYRUP

  1. Peel caps and remove stems from mushrooms. Set caps aside. In a large skillet heat 1 tablespoon olive oil over medium heat. Add the mushroom peel and stems, onion, garlic, thyme, rosemary and sage. Cook and stir about 5 minutes or until the mushrooms are tender. Add the beef broth, honey and molasses. Bring the mixture to a boil. Reduce the heat and simmer about 15 minutes or until the mixture is reduced by half. Strain the mixture through a fine sieve, pressing the mushroom stems with the back of a spoon. Cover; chill for up to 24 hours.
  2. Preheat oven to 300 degrees F. Brush the mushroom caps with olive oil. Place in a single layer, stem side up, in a roasting pan. Bake in oven for 20 to 25 minutes or until the mushroom caps are cooked through. Cover and chill up to 24 hours.

FOR THE FINAL ASSEMBLY

  1. Cut chilled risotto mixture into four squares. In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add two risotto squares. Cook for 4 to 5 minutes or until golden. Turn and cook 4 to 5 minutes more or until second side is golden. Remove from heat. Transfer to a baking sheet; keep warm in a 300 degree F. oven. Repeat cooking with remaining risotto cakes, adding more oil as necessary.
  2. To prepare the final sauce, melt 1 tablespoon butter in a very large skillet over medium heat. Add 2 cloves garlic; cook until lightly browned. Add the baked mushroom caps and mushroom syrup. Bring the mixture to a boil; reduce the heat and simmer about 10 minutes or until the syrup is reduced by half.
  3. To serve, arrange the prosciutto and shaved Parmesan on four serving plates. Top each with a risotto cake. Place a mushroom cap on each cake. Strain the syrup and drizzle over the cakes. Top each serving with chives, if desired.

SPECIAL THANKS

Joseph Wrede

Chef

Joseph's Table

108A South Taos Plaza

Taos, NM 87571

505-751-4512

The copyright of the article Risotto Cakes with Mushrooms in Recipes is owned by Michael Vyskocil. Permission to republish Risotto Cakes with Mushrooms in print or online must be granted by the author in writing.
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