Mushroom And Thyme Risotto Cakes With Roasted Tomato And Arugula Salad
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
49
Sourness
53
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 large
Garlic (cloves, minced)1.25 tsps
Kosher Salt6 cups
Chicken Stock1 medium
Onion (spanish, finely diced)1.25 cups
Arborio Rice (12 ounces)1 cup
White Wine (dry)1 cup
Thyme Leaves (fresh)1.5 cups
Plain Bread CrumbsDirections:
1
In large heavy sauté pan over moderate heat, heat 3 tablespoons oil until hot but not smoking
2
Add 1/2 of garlic and sauté until softened, about 2 minutes
3
Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and sauté until mushrooms begin to give off liquid, about 5 minutes
4
Transfer to colander and let drain until ready to use
5
In medium saucepan over low heat, bring stock to simmer
6
Cover and keep simmering
7
In large heavy pot over moderate heat, heat 1/4 cup oil until hot but not smoking
8
Add onion and remaining garlic and sauté until softened, about 4 minutes
9
Add rice and sauté 4 minutes
10
Add wine and cook, stirring constantly, until absorbed, about 2 minutes
11
Stir 1/2 cup simmering stock into rice and cook, stirring constantly, until absorbed
12
Continue cooking and adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes
13
(You will have about 1 cup stock left over
14
) Remove from heat and stir in drained mushrooms, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper
15
Cool to room temperature, then refrigerate, covered, until cold, about 4 hours
16
(Risotto can be made ahead and refrigerated, covered, up to 24 hours
17
) Preheat oven to 250°F
18
Transfer 1 cup flour, eggs, and bread crumbs to 3 separate shallow bowls
19
Stir 1/4 teaspoon salt and 1/4 teaspoon pepper into flour
20
Stir remaining 1/4 teaspoon salt and 1/4 teaspoon pepper into bread crumbs
21
Stir remaining 2 tablespoons flour into risotto, then, using wet hands, shape into 12 (1/2-inch-thick) patties
22
In heavy large sauté pan over moderate heat, heat 1/4 cup oil until hot but not smoking
23
Working in batches of 4 and adding 2 tablespoons oil after each batch, dredge cakes in flour (tapping off excess), then egg (letting excess drip off), then bread crumbs, and fry until golden brown, about 2 minutes per side
24
Keep warm in oven while frying remaining batches
25
Serve warm with salad
26
In large heavy sauté pan over moderate heat, heat 3 tablespoons oil until hot but not smoking
27
Add 1/2 of garlic and sauté until softened, about 2 minutes
28
Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and sauté until mushrooms begin to give off liquid, about 5 minutes
29
Transfer to colander and let drain until ready to use
30
In medium saucepan over low heat, bring stock to simmer
31
Cover and keep simmering
32
In large heavy pot over moderate heat, heat 1/4 cup oil until hot but not smoking
33
Add onion and remaining garlic and sauté until softened, about 4 minutes
34
Add rice and sauté 4 minutes
35
Add wine and cook, stirring constantly, until absorbed, about 2 minutes
36
Stir 1/2 cup simmering stock into rice and cook, stirring constantly, until absorbed
37
Continue cooking and adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes
38
(You will have about 1 cup stock left over
39
) Remove from heat and stir in drained mushrooms, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper
40
Cool to room temperature, then refrigerate, covered, until cold, about 4 hours
41
(Risotto can be made ahead and refrigerated, covered, up to 24 hours
42
) Preheat oven to 250°F
43
Transfer 1 cup flour, eggs, and bread crumbs to 3 separate shallow bowls
44
Stir 1/4 teaspoon salt and 1/4 teaspoon pepper into flour
45
Stir remaining 1/4 teaspoon salt and 1/4 teaspoon pepper into bread crumbs
46
Stir remaining 2 tablespoons flour into risotto, then, using wet hands, shape into 12 (1/2-inch-thick) patties
47
In heavy large sauté pan over moderate heat, heat 1/4 cup oil until hot but not smoking
48
Working in batches of 4 and adding 2 tablespoons oil after each batch, dredge cakes in flour (tapping off excess), then egg (letting excess drip off), then bread crumbs, and fry until golden brown, about 2 minutes per side
49
Keep warm in oven while frying remaining batches
50
Serve warm with salad