Gluten Free Recipe: Mushroom Risotto Cakes
Oct 28, 2015 04:00PM ● Published by Cate Reynolds
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!
- 2 cups risotto
- 1 cup Gruyère cheese, grated
- 2 tbsp Parmesan cheese, grated
- 1 cup GF bread crumbs
- Clarified butter
- Mix risotto and cheeses
- Form the mixture into ½ thick cakes.
- Coat with bread crumbs on both sides.
- Melt 1 tbsp of butter over medium heat.
- Add cakes, cooking on each side until golden, apx. 3-4 minutes.
- Top with pepper.
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.
- Melt unsalted butter over very low heat. Once the foam has risen to the surface, remove from heat and skim off the foam.
- Line a strainer with cheesecloth or gauze to remove the last bit of foam.
- Store in the refrigerator for 3-6 months!
MUSHROOM RISOTTOThis recipe takes time to make this one but it’s worth it!
- 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
- 1 ounce dried porcini mushrooms
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
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.