Ingredients
Method
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.
