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Risotto has long been celebrated as a staple of Italian cuisine, known for its rich, creamy texture and luxurious flavor profile. This dish has gained immense popularity across the globe, thanks to its versatility and ability to be transformed into various culinary delights. Whether served plain, adorned with seafood, or enhanced with seasonal vegetables, risotto is a canvas for creativity in the kitchen. Today, we’re excited to introduce a unique variation: Creamy Mushroom Risotto Cakes. This dish combines the beloved essence of traditional risotto with a delightful twist, resulting in crispy, golden cakes that are packed with savory flavors and a creamy interior.

Creamy Mushroom Risotto Cakes

Discover the exquisite flavors of Creamy Mushroom Risotto Cakes, a delightful twist on classic risotto. These crispy, golden cakes boast a savory mushroom-infused filling, combining comfort and sophistication in every bite. Perfect as an appetizer, side dish, or main course, they elevate any meal. Learn the art of making risotto and shaping it into delectable cakes, ensuring a creamy interior and crunchy exterior. Get ready to impress your guests with this culinary masterpiece!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth

1 cup sliced mushrooms (shiitake or cremini)

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup white wine (optional)

1/2 cup grated Parmesan cheese

1/2 cup heavy cream

1/4 cup fresh parsley, chopped

1/2 teaspoon thyme (dried or fresh)

Salt and pepper to taste

1/2 cup all-purpose flour (for dusting)

1 cup breadcrumbs (preferably panko for crunch)

Oil for frying (such as olive oil or vegetable oil)

Instructions
 

Prepare the Broth: In a saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.

    Cook the Mushrooms: In a large skillet, add a little oil and sauté the sliced mushrooms over medium heat until they are golden and tender. Season with salt and pepper, then remove from the pan and set aside.

      Sauté Aromatics: In the same skillet, add the chopped onion and cook until translucent. Add the minced garlic and cook for an additional minute until fragrant.

        Cook the Rice: Add the Arborio rice to the skillet, stirring well to coat it in the oil and toasting it for about 2 minutes. If using wine, pour it in now and let it absorb completely.

          Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the rice absorbs most of the broth before adding the next ladle. Continue this process until the rice is al dente and creamy, about 18-20 minutes.

            Finish the Risotto: Once the rice is cooked, stir in the sautéed mushrooms, Parmesan cheese, heavy cream, chopped parsley, thyme, and additional salt and pepper to taste. Mix until creamy and well combined. Remove from heat and let the risotto cool to room temperature.

              Form the Cakes: Once the risotto has cooled, form small patties (about 2-3 inches in diameter) using your hands. Set them aside on a parchment-lined baking sheet.

                Coat the Cakes: Line up three shallow bowls: one with flour, one with a beaten egg (or a flax egg for a vegan option), and one with breadcrumbs. Dust each risotto cake with flour, dip it in the egg, and then coat it in breadcrumbs. Repeat until all cakes are coated.

                  Fry the Cakes: In a large skillet, heat about 1/4 inch of oil over medium-high heat. Fry the risotto cakes for about 3-4 minutes on each side, or until golden brown and crispy. Be careful not to overcrowd the pan; you may need to do this in batches.

                    Serve: Remove the cakes from the skillet and drain on paper towels. Serve warm with a drizzle of homemade aioli or a side of marinara sauce for dipping.

                      Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings