1/2cupdried Porcini mushroomsset aside 1 additional mushroom for topping
2T- olive oil
2 -shallotsminced
2clovesgarlicminced
1tsp.saffron
1tsp.kosher salt
1/2tsp.ground black pepper
2cupsArborio rice
1/2cupdry white wine
1/4cupgrated parmesan cheese
1cupItalian parsleychopped
For Ricotta Topping:
2Thoney
8oz.Ricotta cheesewhole milk
pinchof salt
Instructions
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 wine 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.
