Mushroom And Thyme Risotto Cakes With Roasted Tomato And Arugul

Name: Mushroom And Thyme Risotto Cakes With Roasted Tomato And Arugul
Prep time: 1 d 4 h 57 min
Cook time: 1 d 4 h 57 min
Total time: 1 d 4 h 57 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 340 grams 1/4 cups arborio rice; 1 teaspoon freshly ground black pepper; 355 milliliters plain bread crumbs; 118 milliliters dry white wine; 3 eggs, lightly beaten; 237 milliliters all-purpose flour; 59 milliliters fresh thyme leaves; 3 large cloves garlic, minced; 1 teaspoons kosher salt; 1 liters chicken stock or low-sodium chicken broth; 1 medium Spanish onion, finely diced; 6 servings Accompaniment: Roasted Tomato and Arugula Salad; 177 milliliters vegetable oil; 340 grams white mushrooms, thinly sliced

The recipe Mushroom And Thyme Risotto Cakes With Roasted Tomato And Arugul could satisfy your Mediterranean craving in about 28 hours and 57 minutes. This recipe makes 6 servings with 763 calories, 21g of protein, and 33g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. Head to the store and pick up accompaniment: roasted tomato and arugula salad, eggs, chicken broth, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

In large heavy saut pan over moderate heat, heat 3 tablespoons oil until hot but not smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add 1/2 of garlic and saut until softened, about 2 minutes.

Ingredients you will need

Garlic

Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and saut until mushrooms begin to give off liquid, about 5 minutes.

Ingredients you will need

Mushrooms

Pepper

Salt

Transfer to colander and let drain until ready to use.

Equipment you will use

Colander

In medium saucepan over low heat, bring stock to simmer. Cover and keep simmering.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

In large heavy pot over moderate heat, heat 1/4 cup oil until hot but not smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add onion and remaining garlic and saut until softened, about 4 minutes.

Ingredients you will need

Garlic

Onion

Add rice and saut 4 minutes.

Ingredients you will need

Rice

Add wine and cook, stirring constantly, until absorbed, about 2 minutes. Stir 1/2 cup simmering stock into rice and cook, stirring constantly, until absorbed. Continue cooking and adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes. (You will have about 1 cup stock left over.)

Ingredients you will need

Stock

Rice

Wine

Remove from heat and stir in drained mushrooms, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cool to room temperature, then refrigerate, covered, until cold, about 4 hours. (Risotto can be made ahead and refrigerated, covered, up to 24 hours.)

Ingredients you will need

Mushrooms

Pepper

Thyme

Salt

Preheat oven to 250F.

Equipment you will use

Oven

Transfer 1 cup flour, eggs, and bread crumbs to 3 separate shallow bowls. Stir 1/4 teaspoon salt and 1/4 teaspoon pepper into flour. Stir remaining 1/4 teaspoon salt and 1/4 teaspoon pepper into bread crumbs.

Ingredients you will need

Breadcrumbs

Pepper

All Purpose Flour

Egg

Salt

Equipment you will use

Bowl

Stir remaining 2 tablespoons flour into risotto, then, using wet hands, shape into 12 (1/2-inch-thick) patties.

Ingredients you will need

All Purpose Flour

In heavy large saut pan over moderate heat, heat 1/4 cup oil until hot but not smoking. Working in batches of 4 and adding 2 tablespoons oil after each batch, dredge cakes in flour (tapping off excess), then egg (letting excess drip off), then bread crumbs, and fry until golden brown, about 2 minutes per side. Keep warm in oven while frying remaining batches.

Ingredients you will need

Breadcrumbs

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Oven

Frying Pan

Serve warm with salad.