Best Risotto Cakes With Mixed Greens Recipes

MUSHROOM RISOTTO CAKES STUFFED WITH DUCK LIVER, PETIT GREENS, AND WHITE TRUFFLES

Steps:

• Trim stems of mushrooms and slice evenly. Heat skillet and saute mushrooms in olive oil for 5 minutes or until tender and golden. Season with salt and pepper. Reserve 1/3 of mushrooms for the sauce.
• Heat stock in a pan and gently simmer. Meanwhile, melt 1 tablespoon of butter in a heavy saucepan on medium heat. Add the onion and saute until soft and translucent, approximately 5 minutes. Add the garlic and cook an additional minute longer. Add the rice and stir with a wooden spoon until rice becomes translucent. Add a ladle of mushroom stock and cook on medium heat until stock is absorbed. Adjust seasoning as needed. Continue to add ladles of stock, repeating the process until rice is tender but still firm.
• For making the risotto cakes the consistency should be less creamy than a traditional risotto. Spread the risotto onto a baking sheet to cool.
• Season slices of duck liver with salt and pepper. Sear quickly in a heavy saute pan on high heat on both sides until golden brown. Remove and place on towels to absorb fat.
• To assemble cakes, place eight 3- by 1 1/2-inch high ring molds on a buttered baking sheet. Fill molds with risotto evenly, slightly less than 1/2 full. Place duck liver in center and top off the molds with remaining risotto. Sprinkle a generous amount of Parmesan on top, refrigerate until ready to bake. When ready to bake, preheat oven to 375 degrees F. Remove molds gently and bake in oven for 12 minutes.
• For the sauce, melt 1/2 ounce of butter in a saucepan. Saute shallots until slightly browned then add remaining mushrooms and saute for a minute longer. Turn to high heat and add the remaining mushroom stock and reduce by half. Adjust seasoning and finish with remaining butter.
• To assemble, toss greens in salt, pepper, olive oil, and balsamic vinegar. Place risotto cakes on plates, spoon sauce around and garnish with tossed green salad. Top with slices of white truffle.

CHIVE RISOTTO CAKES

Steps:

• Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
• Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
• When ready to cook, preheat the oven to 250 degrees F.
• Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.

CRISPY GARLIC RISOTTO CAKES

Steps:

• Preheat oven to 375°F. Toss garlic cloves with 2 teaspoons olive oil in small baking dish. Cover with aluminum foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes longer. Cool garlic; peel. Puree half of garlic in processor. Thinly slice remaining garlic. Set garlic puree and slices aside.
• Bring 4 cups water to simmer in medium saucepan. Reduce heat to low, cover and keep hot.
• Melt 2 tablespoons butter in geavy large saucepan over medium-high heat. add onion; sauté until tender, about 3 minutes. Add rice; stir until golden, about 3 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1 cup hot water. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Continue adding hot water 1 cup at a time until rice is just tender and mixture is very thick, simmering until liquid is absorbed before each addition and stirring frequently, about 25 minutes. Transfer risotto to large bowl. Cool 30 minutes.
• Mix cheese, parsley and garlic puree and slices into risotto. Season to taste with salt and pepper. Cover and refrigerate until cold, about 2 hours.
• Shape risotto into six 3-inch-diameter patties, 3/4 inch thick, using about 1/3 cup risotto for each. Place risotto cakes on baking sheet. Cover and refrigerate 1 hour. (Can be prepared 8 hours ahead. Keep refrigerated.)
• Place all purpose flour in shallow dish. Lightly coat each risotto cake with flour. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add 3 risotto cakes and cook until golden brown and heated through, about 3 minutes per side. Transfer risotto cakes to plate lined with paper towels to drain. Repeat with remaining 1 tablespoon butter and 3 risotto cakes. Transfer risotto cakes to platter and serve.