We've got a guest in our kitchen today... The very talented Jennifer of Ricotta and Radishes. You may remember Jennifer from her wildly informative post on Incorporating Mushrooms into your Diet. Now she's back with a tasty and super healthy recipe!
Hi! My name is Jennifer and I write about my favourite recipes, dishes and ingredients on my blog, The best thing I ever ate...and then some. In my professional life I am a nutritional scientist working in marketing for a natural health consulting firm, but outside work I spend the majority of my time reading about food, developing recipes and cooking up a storm. Oh yes – and eating!
I’m so happy to have had the opportunity to write a guest post for the Mushrooms Canada blog! It provides the perfect excuse to experiment with mushrooms and incorporate them into my cooking even more.
Ingredients for the risotto:
1 cup arborio rice
1 cup crimini mushrooms, sliced
¼ cup dried porcini mushrooms, rehydrated in 1 cup boiling water for 15 minutes then coarsely chopped
1 medium-sized onion, finely diced
2 cloves garlic, minced
1/3 cup pine nuts
1 handful fresh flat-leaf parsley, finely chopped
2 tbsp extra-virgin olive oil
2 tbsp butter
1/3 cup freshly grated Parmegiano-Reggiano
4 cups hot water or chicken stock
Salt and freshly ground black pepper, to taste
Heat the oil and half the butter in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and crimini mushrooms and cook, stirring, until the mushrooms are lightly browned. Next, add the porcini mushrooms and pine nuts and cook for about a minute. Add the rice and cook, stirring, for about a minute.
Add about a cup of the liquid and stir constantly until the rice has absorbed the liquid. Begin adding more liquid, roughly half a cup at a time while stirring constantly, ensuring that each cupful of liquid has been absorbed before adding more. Continue adding liquid in this way until the rice is al dente, about 25 minutes (the grains should be soft and creamy but still have a slight bite to them). Remove from heat and stir in the remaining butter, cheese and parsley; season with salt and pepper to taste.
Transfer the cooked risotto to a bowl or plate and refrigerate until cold.
Ingredients for the risotto cakes:
1 cup breadcrumbs
4 tbsp canola oil
In a large cast iron skillet or heavy-bottomed pan, heat the oil over medium-high heat. Using your hands, carefully shape the risotto into 12 cakes about 1 cm thick. Dredge cakes in the breadcrumbs and shake off excess. Fry in batches of 3 or 4 at a time, flipping once halfway through cooking, until golden brown and crisp on both sides, about 4 minutes per side. Drain on paper towels and serve immediately.
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Thanks so much Jennifer for joining us as a guest blogger. For those of you who missed Jennifer's post on How to Incorporate Mushrooms into your Diet, you can find it here.
Don't forget to follow Jennifer over on her blog Ricotta and Radishes, on Twitter and on Facebook.