Best 9 Porcini Risotto Cakes With Tarragon Recipes

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Porcini risotto cakes with tarragon are flavorful and elegant vegetarian dish that offers a delicious twist on the traditional Italian risotto recipe. Crispy on the outside and tender on the inside, these cakes are sure to impress your guests as an appetizer or main course. The earthy flavors of the porcini mushrooms and the aromatic tarragon create a delightful combination that is both satisfying and sophisticated. With just a few simple ingredients and a little bit of effort, you can create a memorable dining experience for your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

PORCINI AND CHANTERELLE RISOTTO



Porcini and Chanterelle Risotto image

Provided by Tyler Florence

Categories     appetizer

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 25

1/4 cup extra-virgin olive oil
1/4 cup unsalted butter
2 shallots, minced
1/2 pound fresh chanterelle mushrooms, stemmed and sliced
1/2 pound fresh porcini mushrooms, stemmed and sliced
3 sprigs fresh thyme, leaves only
1 fresh bay leaf
2 cups white wine
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
2 cups vialone nano rice or arborio rice
6 cups chicken stock, recipe follows
2 tablespoons fresh parsley, minced
1/2 cup Parmesan
1 ounce fresh white truffles, optional
1 free-range chicken (about 3 1/2 pounds), rinsed, giblets reserved
1 rutabaga, cut into large chunks
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
2 large onions, quartered
1 turnip, halved
1 head garlic, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Steps:

  • Warm a wide large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.
  • Pour 1 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.
  • Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of white wine and let evaporate.
  • Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.
  • Fold the mushrooms back into the rice and season with salt, pepper and parsley. Stir in the Parmesan and finish with slices of white truffle, if available. Serve immediately.
  • Put the chicken, vegetables, and giblets in a large stockpot over medium heat. Pour in enough cold water to cover by 1 inch (about 3 quarts); too much water will make the broth taste weak. Toss in the herbs and peppercorns and allow it to slowly come to a boil. Reduce the heat and gently simmer for 1 hour, uncovered, until the chicken is done. As the stock cooks, skim any impurities that rise to the surface; add a little more water, if necessary, to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and reserve for soups and salads.
  • Strain the stock into another pot through a fine sieve or a strainer lined with cheesecloth to remove excess fat and the vegetable solids. Use the stock immediately, or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Transfer to a storage container, cover and refrigerate for up to 1 week, or freeze for up to 6 months.

PORCINI RISOTTO CAKES WITH TARRAGON



Porcini Risotto Cakes with Tarragon image

Categories     Herb     Mushroom     Rice     Brunch     Side     Pan-Fry     Tarragon     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 11

1/2 ounce dried porcini mushrooms (available at Italian markets and specialty foods stores)
3 tablespoons butter
2/3 cup chopped onion
1 cup arborio rice or medium-grain white rice
3 1/2 cups canned low-salt chicken broth
1/2 cup chopped peeled carrot
1/3 cup freshly grated Pecorino Romano cheese
4 teaspoons chopped fresh tarragon
1 large egg, beaten to blend
Fresh tarragon sprigs
Carrot curls

Steps:

  • 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 mushrooms and reserve.
  • Melt 2 tablespoons butter in heavy medium saucepan over medium heat. Add chopped onion and sauté until almost tender, about 3 minutes. Add rice and stir 2 minutes. Mix in 3 cups chicken broth. Add porcini mushrooms and chopped carrot 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 chicken broth by 1/4 cupfuls if rice needs additional cooking, about 18 minutes. Mix in Pecorino Romano cheese and chopped tarragon; season risotto mixture to taste with salt and pepper. Transfer to bowl. Mix in egg. Cover and refrigerate overnight.
  • Form mixture into six 3- to 3 1/2-inch-diameter patties, using about 1/2 cup risotto for each. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add risotto patties and cook until brown, about 5 minutes per side. transfer risotto cakes to plates. Garnish with tarragon sprigs and carrot curls.

PORCINI RISOTTO



Porcini Risotto image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 pound fresh wild mushrooms, such as porcini, shiitake or chanterelle
1 ounce dried porcini mushrooms
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon chopped garlic
1/4 cup brandy
1/2 pound Arborio rice
1 bay leaf
4 cups chicken stock or canned broth, warm
1/2 cup Parmesan cheese

Steps:

  • Wipe the fresh mushrooms clean with a damp paper towel. Break into bitesized pieces and reserve. Soak dried porcini in enough boiling water to cover for about 1/2 hour, or until pliable. Drain them, reserving the soaking liquid, and rinse mushrooms under running water. Chop into bitesized pieces and add to fresh mushrooms. Strain soaking liquid, add to stock and set aside.
  • Heat oil and butter in a large saucepan over medium low heat. Cook onions with salt and pepper until soft and translucent, 7 to 10 minutes. Stir in garlic and cook until aroma is released, about 1 minute. Add mushrooms and saute until golden. Add brandy, turn heat to high, and scrape bottom of pan with a wooden spoon to release brown bits.
  • Light alcohol with a match. When flame subsides, add rice and saute until slightly colored, about 1 minute. Add bay leaves and 1/2 cup stock. Bring to a boil, reduce heat to medium, and cook until near dry.
  • Once the liquid is evaporated, briefly saute rice. Then, add stock 1/2 cup at a time, constantly stirring with a wooden spoon until absorbed. Repeat procedure, stirring constantly and briefly sauteing between additions, until all stock has been absorbed. You must constantly stir while cooking rice. When done, the rice should be glazed outside and soft throughout. It takes approximately 20 minutes to add all the stock. Stir in Parmesan cheese. Serve immediately.

PORCINI AND PARMESAN RISOTTO



Porcini and Parmesan Risotto image

We found risotto only needs occasional stirring to cook up creamy; adding broth in large batches cuts down on fuss. Cook the rice until al dente -- you don't want it too soft.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 45m

Number Of Ingredients 9

2 cans (14.5 ounces each) reduced-sodium chicken broth
1/2 ounce dried porcini mushrooms, rinsed
3 tablespoons butter
8 ounces mixed fresh mushrooms, such as cremini, shiitake (stems removed), and oyster, all cut into 1/2-inch pieces
Coarse salt and ground pepper
1 small onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan, plus more (grated or shaved), for garnish

Steps:

  • In a medium saucepan, combine broth, porcini, and 4 cups water. Bring to a boil; cook until porcini are tender, about 1 minute. With a slotted spoon, remove porcini; coarsely chop. To keep broth warm, reduce heat to low, and cover.
  • In a large saucepan, heat 1 tablespoon butter over medium-high. Add fresh mushrooms and chopped porcini; season with salt and pepper. Cook, stirring frequently, until tender, 3 to 5 minutes. Transfer to a plate; set aside.
  • Reduce heat to medium-low. Add onion and 1 tablespoon butter to saucepan; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice, and cook, stirring, about 1 minute. Add wine, and cook, stirring, until absorbed, 1 minute.
  • Add 2 cups of warm broth to rice mixture; cook, stirring occasionally, until absorbed, 4 to 5 minutes. Continue to add broth, by cupfuls, stirring occasionally and allowing each addition to be absorbed before adding more, untilrice is al dente, about 25 minutes total (you may not need all the broth).
  • Remove risotto from heat. Stir in Parmesan, remaining tablespoon butter, and half the sauteed mushrooms;season with salt and pepper. Top with remaining mushrooms, and serve immediately, garnished with more Parmesan.

PORCINI AND BARLEY 'RISOTTO'



Porcini And Barley 'risotto' image

Provided by Amanda Hesser

Categories     dinner, one pot, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 cup dried porcini
5 cups chicken broth
1/2 cup chopped onion
2 cloves garlic, chopped
2 tablespoons olive oil
1 cup barley, rinsed
1/2 cup white wine
1 tablespoon butter
2 teaspoons chopped fresh thyme
1 cup grated Parmigiano-Reggiano cheese

Steps:

  • Place porcini in heatproof bowl. In medium pan, bring broth to a boil. Pour over porcini, and let sit 15 minutes. Remove mushrooms, and chop. Strain broth through cheesecloth.
  • Scatter onion and garlic in a large heavy pan, and pour oil on top. Sauté until onion is translucent. Add barley, and cook, stirring, to toast barley, about 5 minutes. Pour in wine, and reduce until it is almost gone.
  • Begin adding mushroom broth a little at a time, stirring until it is absorbed. (It should simmer rapidly.) Continue adding broth until barley is just tender but still firm. Remove from heat, and stir in mushrooms, butter, thyme and half the cheese. Ladle into 4 shallow bowls, and sprinkle with rest of cheese.

Nutrition Facts : @context http, Calories 612, UnsaturatedFat 12 grams, Carbohydrate 77 grams, Fat 22 grams, Fiber 13 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 831 milligrams, Sugar 7 grams, TransFat 0 grams

PORCINI RISOTTO



Porcini Risotto image

This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini. Soaking the mushrooms takes the greatest amount of time - once they're ready, they're drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock. Butter and cheese add creaminess, while sage adds an herby bite.

Provided by Oliver Schwaner-Albright

Categories     dinner

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 ounces dried porcini
8 cups chicken stock
1/4 cup olive oil
1 medium onion, diced
Salt and pepper
1 clove garlic, diced
2 cups arborio rice
1 cup dry white wine
1 tablespoon sage, chopped
4 tablespoons butter
1/2 cup Parmesan

Steps:

  • Soak dried porcini in 3 cups water until rehydrated, about an hour. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Roughly chop the mushrooms, then set aside. When you're ready, heat the chicken stock and mushroom broth to a simmer.
  • Heat the oil in a large saucepan over medium heat; add onion and season with salt and pepper; add garlic and cook until slightly translucent. Add rice and stir to coat with the oil; season with salt and pepper and cook until slightly translucent. Add wine and stir until almost all the liquid has cooked off. Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
  • After 15 to 20 minutes, the rice should be close to al dente. Add the mushrooms, then the sage (leaving some for garnish), stirring vigorously. Taste and adjust seasoning. Remove from heat and stir in butter, then cheese. Serve immediately.
  • To serve, spoon into shallow bowls, shave some Parmesan on top, then garnish with remaining sage.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 13 grams, Carbohydrate 76 grams, Fat 24 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 1124 milligrams, Sugar 7 grams, TransFat 0 grams

TRUE ITALIAN PORCINI MUSHROOM RISOTTO



True Italian Porcini Mushroom Risotto image

As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.

Provided by miche

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h57m

Yield 4

Number Of Ingredients 12

1 ounce dried porcini mushrooms
1 cup hot water
1 (32 ounce) carton beef stock
¼ cup olive oil, divided
3 cloves garlic
1 teaspoon dried rosemary
salt and ground black pepper to taste
1 cup white wine, divided
¼ cup butter, divided
1 shallot, chopped
1 ¾ cups Arborio rice
⅓ cup grated Parmesan cheese

Steps:

  • Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
  • Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
  • Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
  • Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
  • Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
  • Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

Nutrition Facts : Calories 736.9 calories, Carbohydrate 91.6 g, Cholesterol 36.4 mg, Fat 28.3 g, Fiber 3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 319.4 mg, Sugar 4.1 g

PORCINI RISOTTO



Porcini Risotto image

Categories     Mushroom     Onion     Rice     Side     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 7

3 tablespoons butter
1 large onion, coarsely chopped
1 1/2 cups arborio rice or medium-grain white rice
1 1/2 ounces dried porcini mushrooms, reconstituted in 1 1/2 cups hot water
3 1/2 to 4 cups canned low-salt chicken broth
1/4 cup Cognac or brandy
Freshly grated Parmesan cheese

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add onion. Cover and cook until golden, stirring occasionally, about 15 minutes. Add rice, porcini, 1 cup porcini soaking liquid, 3 1/2 cups broth and Cognac. Bring to boil. Reduce heat to medium-low; simmer uncovered until rice is tender and mixture is creamy, stirring occasionally and adding broth if dry, about 20 minutes. Season with salt and pepper. Pass cheese separately.

RISOTTO WITH PORCINI MUSHROOMS AND MASCARPONE



Risotto With Porcini Mushrooms and Mascarpone image

Make and share this Risotto With Porcini Mushrooms and Mascarpone recipe from Food.com.

Provided by Lillismomma

Categories     Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups boiling water
1 cup dried porcini mushrooms
1 (14 ounce) can low sodium beef broth
cooking spray
1 cup uncooked arberie rice
3/4 cup chopped shallot
2 garlic cloves
1/2 cup dry white wine
1/4 cup grated parmigiano-reggiano cheese
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup mascarpone cheese
fresh thyme (to garnish)

Steps:

  • Combine 2 c boiling water and mushrooms; let stand 30 mins or until soft. Drain through a colander over a bowl. Reserve 1 1/2 c soaking liquid; chop mushrooms.
  • Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm.
  • Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; saute 5 minutes. Add wine, and cook until liquid evaporates (about 2 mins).
  • Add 1 c broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 c at a time, stirring constantly until each portion of the broth mixture is absorbed before adding the next (about 25 mins total). Add mushrooms, grated cheese, chopped thyme, salt, and pepper; stir gently until cheese melts. Spoon 1 c risotto into each of 4 bowls and top with 1 T mascarpone and thyme leaves if desired.

Nutrition Facts : Calories 245.8, Fat 1.7, SaturatedFat 1, Cholesterol 3.6, Sodium 383.8, Carbohydrate 45.5, Fiber 0.9, Sugar 0.3, Protein 6

Tips:

  • Use high-quality ingredients, especially the porcini mushrooms. Fresh or dried porcini mushrooms can be used, but if using dried, be sure to rehydrate them properly before using.
  • Don't overcook the risotto. It should be creamy and slightly al dente.
  • Let the risotto cool completely before forming the cakes. This will help them hold their shape better.
  • When frying the risotto cakes, be sure to use a non-stick skillet and cook them over medium heat. This will help prevent them from sticking and burning.
  • Serve the risotto cakes immediately with your favorite toppings. They can be garnished with fresh herbs, grated Parmesan cheese, or a drizzle of olive oil.

Conclusion:

Porcini risotto cakes are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are perfect for any occasion, from a casual weeknight meal to a special dinner party. With their creamy texture, rich flavor, and crispy coating, these risotto cakes are sure to be a hit with everyone who tries them.

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