YIELD: Makes about 12 appetizer-sized cakes

INGREDIENTS

For Risotto:

4 cups – chicken stock

1/2 cup – dried Porcini mushrooms, set aside 1 additional mushroom for topping

2 T – olive oil

2 – shallots, minced

2 cloves – garlic, minced

1 tsp. – saffron

1 tsp. – kosher salt

1/2 tsp. – ground black pepper

2 cups – Arborio rice

1/2 cup – apple cider vinegar

1/4 cup – grated parmesan cheese

1 cup – Italian parsley, chopped

For Ricotta Topping:

2 T – honey

8 oz. – Ricotta cheese (whole milk)

pinch of salt

DIRECTIONS

For Risotto:

Bring chicken stock to a boil, remove from heat. Soften dried mushrooms by adding them to hot chicken stock, let stand for 20 minutes. Strain mushrooms, set liquid aside. Chop mushrooms.

Heat olive oil in large saucepan over medium heat. Add shallots and garlic, sprinkle saffron, salt and pepper, and sauté 3-5 minutes. Stir in rice until coated with oil. Add vinegar and simmer. Stir until liquid is absorbed, stir in mushrooms. While stirring, ladle in chicken stock about 1/2 cup at a time until all stock is absorbed. Rice should be tender and creamy. Stir in parmesan cheese, let cool.

Chill overnight, covered.

For Ricotta Topping:

Stir honey, Ricotta cheese and salt in a mixing bowl, set aside.

Preheat olive oil in a saucepan over medium heat. Spoon enough risotto into your palm to form a 2” ball. Flatten to a thick disk, place disks into pan. Lightly brown on both sides, set on a serving platter when done.

Top cakes with a dollop of Ricotta topping. Using a microplane, lightly grate dried mushroom and sprinkle chopped Italian parsley over each cake.