Porcini Risotto Cakes with Terragon
- 3 tablespoons butter
- 1/2 ounce dried porcini mushrooms
- 2/3 cup chopped onions
- 1 cup arborio rice, or medium grain white rice
- 3 1/2 cups low salt chicken broth
- 1/2 cup chopped and peeled carrots
- 1/3 cup Romano cheese, freshly grated
- 4 teaspoons fresh tarragon, chopped
- 1 egg, beaten to blend
Place porcini in small bowl. Pour enough boiling water over just to cover. Let stand until mushrooms soften about 30 minutes. Rinse and drain well. Chop and reserve.
Melt 2 tbsp butter in heavy medium saucepan over medium heat. Add chopped onion and saute until almost tender about 3 minutes. Add rice and stir 2 minutes. Mix in 3 cups chicken broth. Add mushrooms and carrots and simmer until risotto is very thick (wooden spoon drawn across bottom of pan will leave wide path) and rice is tender stirring frequently and adding remaining broth by adding 1/4 cupfuls if rice needs additional cooking, about 18 minutes. Mix in cheese and chopped tarragon. Season to taste with salt and pepper. Transfer to bowl. Mix in egg. Cover and refrigerate overnight.
Form mixture into 6 3-3 1/2 inch diameter patties, using about 1/2 cup risotto for each. Melt 1 tbsp butter in large nonstick skillet over medium heat. Add risotto patties and cook until brown, about 5 minutes each side.
Transfer risotto cakes to plates and garnish with tarragon sprigs and carrot curls.