Wild Mushroom Risotto Cakes with Succotash

• 2 to 3 Tbs. extra virgin olive oil
• 1 large onion, diced
• 5 garlic cloves, peeled
• 2 fresh bay leaves
• 10 sprigs fresh thyme
• 1/2 lb. Arborio rice
• 1 cup Chablis or other white wine
• 3 to 4 cups mushroom stock o vegetable stock
• Salt and freshly ground black pepper to taste
• 1 bunch basil, stemmed and leaves julienned
• 1 bunch parsley, stemmed and chopped
• 1/4 bunch fresh thyme, stemmed and leaves chopped
• 3 cups roasted wild mushrooms, preferably shiitake, halved
• 1/4 lb. Parmesan cheese, grated

1. Heat 1 tablespoon oil in large skillet over medium heat.
2. When hot, add onion, garlic, bay leaves and thyme.
3. Cook, stirring, until onion is translucent.
4. Add rice and slowly cook until rice is hot and grains separate.
5. Add more oil if needed.
6. Add white wine and cook slowly to reduce liquid, stirring constantly.
7. Add mushroom stock, 1 cup at a time, and continue to cook and stir constantly.
8. When each addition of stock is totally absorbed, add next cup stock, and continue to cook and stir until rice is just cooked through.
9. Season with salt and pepper to taste.
10. Add chopped herbs and roasted mushrooms, and stir to mix in well.
11. Stir in cheese.
12. Transfer risotto mixture to sheet pan and allow to cool.
13. Shape risotto mixture into four equal-sized cakes.
14. Heat 1 tablespoon oil in large skillet over medium-high heat.
15. When hot, saute rice cakes, heating through on both sides and serve.
16. Accompany with scoop of vegetable succotash on the side; see following recipe.

extra virgin olive oil, onion, garlic, bay leaves, thyme, arborio rice, chablis, mushroom stock o, salt, basil, parsley, fresh thyme, wild mushrooms, parmesan cheese

Taken from www.vegetariantimes.com/recipe/wild-mushroom-risotto-cakes-with-succotash/ (may not work)