Mushroom Risotto Cakes Stuffed With Duck Liver, Petit Greens, And White Truffles
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
41
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Olive Oil1
Salt90 g
Butter1 cup
Onion (finely diced)1 tbsp
Garlic (minced)230 g
Rice (carnaroli)1 tbsp
Parsley (chopped)2 tbsps
Shallot (minced)1 tbsp
Balsamic VinegarDirections:
1
Trim stems of mushrooms and slice evenly
2
Heat skillet and saute mushrooms in olive oil for 5 minutes or until tender and golden
3
Season with salt and pepper
4
Reserve 1/3 of mushrooms for the sauce
5
Heat stock in a pan and gently simmer
6
Meanwhile, melt 1 tablespoon of butter in a heavy saucepan on medium heat
7
Add the onion and saute until soft and translucent, approximately 5 minutes
8
Add the garlic and cook an additional minute longer
9
Add the rice and stir with a wooden spoon until rice becomes translucent
10
Add a ladle of mushroom stock and cook on medium heat until stock is absorbed
11
Adjust seasoning as needed
12
Continue to add ladles of stock, repeating the process until rice is tender but still firm
13
For making the risotto cakes the consistency should be less creamy than a traditional risotto
14
Spread the risotto onto a baking sheet to cool
15
Season slices of duck liver with salt and pepper
16
Sear quickly in a heavy saute pan on high heat on both sides until golden brown
17
Remove and place on towels to absorb fat
18
To assemble cakes, place eight 3- by 1 1/2-inch high ring molds on a buttered baking sheet
19
Fill molds with risotto evenly, slightly less than 1/2 full
20
Place duck liver in center and top off the molds with remaining risotto
21
Sprinkle a generous amount of Parmesan on top, refrigerate until ready to bake
22
When ready to bake, preheat oven to 375 degrees F
23
Remove molds gently and bake in oven for 12 minutes
24
For the sauce, melt 1/2 ounce of butter in a saucepan
25
Saute shallots until slightly browned then add remaining mushrooms and saute for a minute longer
26
Turn to high heat and add the remaining mushroom stock and reduce by half
27
Adjust seasoning and finish with remaining butter
28
To assemble, toss greens in salt, pepper, olive oil, and balsamic vinegar
29
Place risotto cakes on plates, spoon sauce around and garnish with tossed green salad
30
Top with slices of white truffle