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Wednesday, March 2, 2011

Porcini Mushroom Risotto Cakes

You may have heard about meatless Monday's either on this blog or elsewhere. It's a movement that is healthy for your body and the planet.

These risotto cakes are a great meatless Monday option. Serve them with a simple side salad drizzled with olive oil and fresh lemon. You'll feel Fat and Happy about yourself in more ways than one.

Tips and techniques:  Make the patties, wrap tightly in plastic wrap and then tin foil and freeze for up to one month for an easy meal.

Porcini Mushroom Risotto Cakes

1/2 cup white onion, diced fine
2 Tbls olive oil
1 cup aborio rice
3 cups of chicken, beef  or vegetable broth
4 oz dried porcini mushrooms
1 egg
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
salt and pepper

Heat the stock, and add in the dried mushrooms letting the broth simmer lightly, it will take roughly 20 minutes for them the rehydrate. Once they reach about 10 minutes, start the onions. Saute the onions in the olive oil, until they begin to soften. Add the rice in with the onions and let the rice cook for just a minute.  Now add in one cup of the hot broth, try to scoop out mostly broth, leaving the mushrooms until the final cup of broth is added.

Cover the risotto and let it simmer on low. Stir often, and when the liquid is nearly completely absorbed by the rice, add another cup of broth. Cover and repeat until you use all the broth, adding the mushrooms in during the last broth addition.  Remove the risotto from the heat and add in 1/4 cup of the grated Parmesan cheese. Allow the risotto to cool to room temperature. This step can be done a day ahead of time, simply hold the risotto in the fridge.

Add the remaining cheese, egg and bread crumbs to risotto and mix. Finish with a little salt and pepper to taste.  Form the risotto into patties. Cook over medium heat with a drizzle of olive oil until golden brown on each side. Enjoy immediately.

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