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Gluten Free Recipe: Mushroom Risotto Cakes

Oct 28, 2015 04:00PM ● By Cate Reynolds
By Alison Rose Munn

Risotto has been one of my favorite foods since I went gluten free. Before then I never had an interest in trying this delightful Italian rice. Now I can’t get enough of it. I discovered a fun recipe that plays on traditional risotto by taking it one step further, making it into delightful fried cakes. The book is a wonderful but horribly heavy cookbook my sister sent me while I was on tour (no one who lives on the road wants added weight!) called Vegetable Literacy by Deborah Madison. I’ve included a one of my favorite mushroom risotto recipes below or you can use your own!

RISOTTO CAKES

INGREDIENTS:
  • 2 cups risotto
  • 1 cup Gruyère cheese, grated
  • 2 tbsp Parmesan cheese, grated
  • 1 cup GF bread crumbs
  • Clarified butter
  • Pepper

DIRECTIONS:
  1. Mix risotto and cheeses
  2. Form the mixture into ½ thick cakes.
  3. Coat with bread crumbs on both sides.
  4. Melt 1 tbsp of butter over medium heat.
  5. Add cakes, cooking on each side until golden, apx. 3-4 minutes.
  6. Top with pepper.
Makes 4-6 cakes

Note – Most groceries now carry GF bread crumbs but I often make my own with bread ends. Dry in the oven for 10-15 minutes at 300 degrees then stick the dried bread in a food processor and you have bread crumbs!

Clarified Butter – I used to think it wasn’t necessary to use this. But I’ve found it’s a good idea as the clarifying process removes the milk solids that can cause the butter to burn.
  1. Melt unsalted butter over very low heat. Once the foam has risen to the surface, remove from heat and skim off the foam.
  2. Line a strainer with cheesecloth or gauze to remove the last bit of foam.
  3. Store in the refrigerator for 3-6 months!

MUSHROOM RISOTTO

This recipe takes time to make this one but it’s worth it!

INGREDIENTS
  • 2 cups chicken broth, low sodium
  • 6 cups water (to make vegetarian use all water or substitute vegetable broth)
  • 3 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 pound fresh portabella, sliced
  • 2 tbsp fresh thyme, chopped (dried is okay)
  • 2 tbsp fresh Italian parsley, chopped
  • 2 tbsp butter
  • Truffle salt
  • Pepper
  • 1 ounce dried porcini mushrooms
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese

DIRECTIONS

1. Prep the mushrooms:
  • Soak dried mushrooms in 1 cup warm chicken broth
  • Heat 1 tbsp oil in a large skillet over medium heat.
  • Add ½ onion, 1 clove garlic, cook until translucent, stir often.
  • Add fresh mushrooms, herbs, salt & pepper, and butter. Sauté 3-5 minutes.
  • Add porcini mushrooms, sauté 1 minute. Set aside.

2. Cook the risotto:
  • Heat a saucepan with 1 tbsp oil.
  • Sauté ½ onion & garlic clove over low heat.
  • Add rice, stir until coated, apx. 1 minute.
  • Stir in wine until evaporated.
  • Add 1 cup warm broth, stir often, until liquid is absorbed. Continue with the broth then water until the risotto is finished.
  • Add mushrooms and Parmesan cheese.