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Porcini And Saffron Risotto Cakes With Honey Ricotta

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Servings: 12 cakes
Course: Appetizer
Ingredients Method

Ingredients
  

For Risotto:
  • 4 cups chicken stock
  • 1/2 cup dried Porcini mushrooms set aside 1 additional mushroom for topping
  • 2 T - olive oil
  • 2 - shallots minced
  • 2 cloves garlic minced
  • 1 tsp. saffron
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/4 cup grated parmesan cheese
  • 1 cup Italian parsley chopped
For Ricotta Topping:
  • 2 T honey
  • 8 oz. Ricotta cheese whole milk
  • pinch of salt

Method
 

For Risotto:
  1. 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.
  2. 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.
  3. Chill overnight, covered.
For Ricotta Topping:
  1. Stir honey, Ricotta cheese and salt in a mixing bowl, set aside.
  2. 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.
  3. Top cakes with a dollop of Ricotta topping. Using a microplane, lightly grate dried mushroom and sprinkle chopped Italian parsley over each cake.