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Porcini And Saffron Risotto Cakes With Honey Ricotta

Home | Honey Recipes | Appetizers | Porcini And Saffron Risotto Cakes With Honey Ricotta

Porcini And Saffron Risotto Cakes With Honey Ricotta

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Course: Appetizer
Servings: 12 cakes


For Risotto:

  • 4 cups chicken stock
  • 1/2 cup dried Porcini mushrooms set aside 1 additional mushroom for topping
  • 2 T - olive oil
  • 2 - shallots minced
  • 2 cloves garlic minced
  • 1 tsp. saffron
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/4 cup grated parmesan cheese
  • 1 cup Italian parsley chopped

For Ricotta Topping:

  • 2 T honey
  • 8 oz. Ricotta cheese whole milk
  • pinch of salt
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For Risotto:

  • Bring chicken stock to a boil, remove from heat. Soften dried mushrooms by adding them to hot chicken stock, let stand for 20 minutes. Strain mushrooms, set liquid aside. Chop mushrooms.
  • Heat olive oil in large saucepan over medium heat. Add shallots and garlic, sprinkle saffron, salt and pepper, and sauté 3-5 minutes. Stir in rice until coated with oil. Add wine and simmer. Stir until liquid is absorbed, stir in mushrooms. While stirring, ladle in chicken stock about 1/2 cup at a time until all stock is absorbed. Rice should be tender and creamy. Stir in parmesan cheese, let cool.
  • Chill overnight, covered.

For Ricotta Topping:

  • Stir honey, Ricotta cheese and salt in a mixing bowl, set aside.
  • Preheat olive oil in a saucepan over medium heat. Spoon enough risotto into your palm to form a 2” ball. Flatten to a thick disk, place disks into pan. Lightly brown on both sides, set on a serving platter when done.
  • Top cakes with a dollop of Ricotta topping. Using a microplane, lightly grate dried mushroom and sprinkle chopped Italian parsley over each cake.


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