Recipe: Portabello-Risotto Cakes

Portabello Mushroom Risotto Cakes

Risotto Cakes:

1 small yellow onion, diced
1/2 lb arborio rice
1/4 cup white wine
1/2 stick or 4 Tbsp unsalted butter
3 ounces Parmesan cheese, grated
1 1/2 lb Portabello mushrooms, diced
3 cups chicken stock
salt and pepper to taste

METHOD: Place chicken stock in a saute pan, bring to a simmer. In another pot, melt 1/4 stick of butter; add onion, cook until translucent, then add mushrooms and cook until soft. Add rice, stirring until translucent. Add wine and stir until liquid has been absorbed into rice. Add simmering chicken stock 1/2 cup at a time stirring constantly until all chicken stock is absorbed. Rice should be creamy and al dente. Add cheese and remaining butter, salt and pepper to taste. Place on a buttered sheet pan. Refrigerate until cool.

Portion into 6-ounce cakes. Lightly dust with flour and set aside. In a small saute pan on medium heat, add enough oil to coat the bottom of the pan. Place cake in center of pan; cook until golden on both sides.

Yield: 10 cakes.