Crispy Mushroom Risotto Cakes (vegan)

By jeenikeen

Ingredients

• 1/2 ounce dried porcini mushrooms
• 2 cups boiling water
• 6 tablespoons olive oil, divided
• 1 medium onion, minced (about 1 1/2 cups)
• 1 1/2 teaspoon salt, divided
• 1-8 ounce package sliced crimini mushrooms
• 1-5 ounce package sliced shiitaki mushrooms
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
• 1 cup arborio rice or short grain rice
• 1/2 cup white wine (vegan) or use additional broth
• 1 cup vegetable broth

Details

Servings 6
Adapted from itsnoteasyeatinggreen.com

Preparation

Step 1

1. Preheat oven to 300 degrees. Pour boiling water over the dried porcini mushrooms and allow them to soak for 10 minutes. After soaking, remove the porcini mushrooms and roughly chop. Reserve liquid and set aside. Heat two tablespoons of olive oil in a large oven safe pan or dutch oven. Add all of the fresh mushrooms with a 1/2 teaspon salt. Cook stirring only once or twice until the mushrooms are brown. Add the porcini mushrooms and cook for another minute. Remove mushrooms from pan and set aside. Return pan to the heat and another two tablespoons olive oil. Add the onion, garlic, thyme and 1 teaspoon of salt. Cook for several minutes until the onion is translucent, but not yet brown. Add the rice and stir to coat. Cook for about four minutes, until the rice is translucent. Add the wine and cook for another three minutes; most of the liquid will evaporate. Add the broth and reserved mushroom broth and bring to a boil. Stir once and cover. Place in the oven and bake for 35 minutes, stirring once halfway through baking. Remove from the oven, stir in the mushrooms and season to taste with salt and pepper. Pour into a 9x13 baking dish and cover. Allow to cool to room temperature then refrigerate for several hours until cold throughout or overnight.

2. When the risotto is chilled and firm, use a knife, or round cutter to portion the risotto out into 2” cakes, carefully pushing the cutter down to cut through any mushroom pieces. Heat a large 12” skillet over medium-high heat. Add a tablespoon of olive oil and heat until shimmering. Carefully place half the risotto cakes in the pan and allow them to brown and crisp on one side. Do not move them while they are cooking or they will fall apart. When the bottom side is dark golden brown and crispy (about 6 minutes), use a spatula to turn them over and cook them until the other side is brown and crispy. Carefully move them to a tray and repeat the process with the remaining tablespoon of oil and risotto cakes.

3. To make the cakes ahead of time, reheat in a hot 400 degree oven for 10 minutes before serving. Will keep for several days in the refrigerator.