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Mushroom Medley Risotto Cakes are a delightful culinary creation that combines the elegance of risotto with a satisfying crunch. This dish showcases the rich, creamy texture of traditional risotto while introducing a crispy exterior that makes every bite a treat. Ideal for both casual meals and special gatherings, these risotto cakes can serve as appetizers, side dishes, or even a main course, making them a versatile addition to any menu.

Creamy Mushroom Risotto Cakes

Indulge in the deliciousness of Mushroom Medley Risotto Cakes, where creamy risotto meets a crispy exterior. Perfect for any occasion, they can be dressed up for a fancy dinner or served simply with a salad on a weeknight. Made with Arborio rice and a medley of mushrooms, these cakes are flavorful and nutritious. Enjoy the crunchy outside and rich inside, making them a versatile addition to your culinary repertoire. Taste the joy of homemade gourmet cooking!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth (low sodium)

1 cup mushrooms (shiitake, cremini, or mixed), finely chopped

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 cup white wine (optional)

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

1 teaspoon thyme (fresh or dried)

Salt and pepper to taste

1 cup breadcrumbs (Italian style recommended)

Olive oil for sautéing

Additional olive oil or cooking spray for frying

Instructions
 

Prepare the Broth: In a saucepan, heat the vegetable broth over medium heat until it simmers. Keep it warm on the stove.

    Sauté Vegetables: In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until translucent. Add the minced garlic and mushrooms, cooking for another 5-7 minutes until the mushrooms are soft and browned. Season with salt, pepper, and thyme.

      Cook the Rice: Stir in the Arborio rice, and cook for 1-2 minutes, allowing the grains to toast slightly. If using, pour in the white wine and stir until mostly absorbed.

        Add Broth Gradually: Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth. Continue this process for about 20-25 minutes until the rice is creamy and al dente.

          Finish the Risotto: Once the rice is cooked, reduce heat to low and stir in the heavy cream and grated Parmesan cheese until combined. Mix in the chopped parsley. Taste and adjust seasoning if necessary. Remove from heat and allow to cool for about 15-20 minutes.

            Form the Cakes: Once the risotto mixture is cool enough to handle, shape it into small cakes (about 2-3 inches in diameter). The mixture should hold together; if too loose, add a little more cheese or breadcrumbs.

              Coat in Breadcrumbs: On a plate, spread out the breadcrumbs. Dip each risotto cake into the breadcrumbs, coating evenly on both sides.

                Fry the Cakes: In a large skillet, heat olive oil over medium heat. Once hot, add the coated risotto cakes (in batches if necessary) and fry for about 3-4 minutes on each side, or until golden brown and crispy.

                  Drain and Serve: Remove the cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve warm, garnished with additional parsley, and a sprinkle of cheese if desired.

                    Prep Time, Total Time, Servings: 20 mins | 1 hour | 4-6 servings