Wildly Mushroom Risotto Cakes (Kopie)

*****

serves 6

Risotto can be made & formed into cakes the day before, then seared the next day. This recipe can also be traditional risotto, by leaving out the last step of cooling & forming into cakes. You can eat risotto one day & cook up risotto cakes the next.

You’ll need…
1 lb. arborio rice
1 large yellow onion- chopped
1 oz. dried wild mushrooms- in a bowl cover mushrooms with hot water, reserve soaking liquid
6 oz. cremini mushrooms- chopped
a few glugs of white wine- optional
1 liter vegetable stock
1 bunch dino kale- stems removed & torn into pieces
1 lemon- juice & zest
2 handfuls of walnuts- toasted & chopped
sprinkle of pomegranate seeds
glug of cooking oil
drizzle of extra virgin olive oil- to finish
real salt & cracked pepper
optional: add crumbled goat cheese or grated parmesan cheese
to risotto when finished cooking or on top of risotto cakes.

To do…
Heat stock & reserved mushroom soaking liquid in a pot. In a separate pot heat cooking oil- saute cremini mushrooms & soaked wild mushrooms until nicely browned, add chopped onion & sautee until translucent. Add a good pinch of salt. Add unwashed rice to the pan, increase heat & toast for 1 minute. Add white wine if using, reduce to burn off alcohol before adding stock. On medium-low heat, add hot stock a ladle at a time, stirring regularly. About 15 minutes later rice should be cooked through. If not, add boiling water as needed. Add 1/4 of kale & allow to wilt. Season with salt & pepper to taste. Allow to cool. Form into cakes, should make 12 cakes- 2 per person. Heat cast iron pan with cooking oil, sear for a nice crust & to heat through. In another pan heat oil; add kale, s&p, & toasted-chopped walnuts. Finish with a squeeze of lemon juice. Place risotto cakes on plate top with sauteed kale salad, pomegranate seeds, lemon zest, olive oil & s&p.

Photos by Lizzy Rinner for Sycamore Street Press | Original recipe by The Ramblin’ Rose for Sycamore Street Press