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.