Ingredients
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
Instructions
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.