Risotto Cakes with Wild Mushrooms and Pancetta
- 2 1/2 to 3 cups chicken stock or canned low-sodium chicken broth
- 4 tablespoons butter
- 1 shallot, chopped fine
- 1 cup arborio rice
- 1 1/2 teaspoons salt
- 2 tablespoons dry white wine
- 1/4 cup grated Parmesan cheese
- Fresh-ground black pepper
- 6 slices pancetta (about 4 ounces), cut into thin slices
- 1 pound mixed wild mushrooms, such as shiitake, porcini, and cremini
- 2 cloves garlic, minced
- 1 tomato, peeled, seeded and diced
- 1 tablespoon cooking oil
- Put the stock in a medium saucepan and bring to a simmer.
- In another medium saucepan, heat 1 tablespoon of the butter over moderately low heat.
- Add the shallot.
- Cook, stirring occasionally, until translucent, about 3 minutes.
- Add the rice.
- Stir until the rice begins to turn opaque, about 2 minutes.
- Add about 1/2 cup of the simmering stock and 1 teaspoon of the salt and cook, stirring constantly, until the stock has been completely absorbed.
- The rice and stock should bubble gently; adjust the heat as needed.
- Continue cooking the rice, adding the stock 1/2 cup at a time, allowing the rice to completely absorb the stock before adding the next batch.
- Cook the rice in this way until tender, about 25 minutes in all.
- You may not need to use all of the stock.
- Stir in the wine and simmer 1 minute.
- Stir the Parmesan and 1/8 teaspoon pepper into the rice.
- Transfer to a shallow dish and let cool.
- Cover and refrigerate for at least 4 hours.
- Divide the rice into six portions.
- With your hands, shape each portion into a cake, about 3 inches in diameter and 3/4 inch high.
- Heat the oven to 375.
- Spread the pancetta on a baking sheet and bake until crisp, stirring once, about 15 minutes.
- If using shiitakes, remove the stems.
- Slice all the mushrooms.
- In a medium frying pan, heat 2 tablespoons of the butter over moderate heat.
- Add the sliced mushrooms and cook, stirring occasionally, until they begin to brown, about 5 minutes.
- Add the garlic, the remaining 1/2 teaspoon salt and a pinch of pepper and cook 1 minute longer.
- Stir in the tomato and cover to keep warm.
- In a large nonstick frying pan, heat the oil with the remaining 1 tablespoon butter over moderately high heat.
- Add the risotto cakes and cook until brown on both sides and hot in the center, about 3 minutes in all.
- You may need to cook the cakes in two batches.
- Divide the mushrooms among six plates.
- Top each pile of mushrooms with a risotto cake and sprinkle with the pancetta.
chicken stock, butter, shallot, arborio rice, salt, white wine, parmesan cheese, freshground black pepper, pancetta, mushrooms, garlic, tomato, cooking oil
Taken from www.foodandwine.com/recipes/risotto-cakes-with-wild-mushrooms-and-pancetta (may not work)