PORCINI RISOTTO CAKES WITH TARRAGON
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Seabass White
[email protected]These risotto cakes are the perfect way to use up leftover risotto. They're easy to make and they're always a crowd-pleaser.
Fuwad Fuwad
[email protected]I doubled the recipe and made these risotto cakes for a party. They were a huge hit! Everyone loved them.
Locust Malox
[email protected]I made these risotto cakes in a muffin tin and they turned out perfectly. They were the perfect size for an appetizer or a side dish.
Xtylish Ali
[email protected]I used a different type of mushroom in this recipe and it turned out great! I think you could use any type of mushroom you like.
aniq ahmed
[email protected]I'm not a big fan of tarragon, so I omitted it from the recipe. The risotto cakes were still delicious, but I think they would have been even better with the tarragon.
Omar Bouabid
[email protected]These risotto cakes were a great way to sneak some vegetables into my kids' diet. They loved the crispy exterior and the creamy interior.
kevin delaney
[email protected]I made these risotto cakes for my family and they loved them! They were the perfect comfort food on a cold winter night.
Adelusi Bosede
[email protected]These risotto cakes were a bit too dry for my taste. I think I would have preferred them if I had added more liquid to the risotto before baking.
Mukhar Ahmad
[email protected]These risotto cakes were a bit too salty for my taste. I think I would have preferred them if I had used less Parmesan cheese.
Imtiaz Hussain Bhutta
[email protected]I'm a big fan of risotto, so I was excited to try these risotto cakes. They didn't disappoint! They were crispy on the outside and creamy on the inside, and the flavors were amazing.
Orapeleng joseph Moabankwe
[email protected]These risotto cakes were a great way to use up leftover risotto. They were easy to make and they turned out really well.
Kamogelo Motale
[email protected]The risotto cakes were good, but they were a bit too oily for my taste. I think I would have preferred them if they had been baked instead of fried.
Stacey Jooste
[email protected]These risotto cakes were a bit bland for my taste. I think I would have liked them more if I had added some additional herbs or spices.
Catherina Breedt
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these risotto cakes. The tarragon really helped to balance out the flavor of the mushrooms.
Ramadhani Hashim
[email protected]These risotto cakes were a bit more work than I expected, but they were worth it! They were so delicious and everyone at my dinner party loved them.
Reshma Rana
[email protected]I made these risotto cakes for a party and they were a huge hit! Everyone loved them. They were the perfect appetizer or side dish.
Romelo Dixon
[email protected]These risotto cakes were so easy to make and they turned out so well! The flavors were amazing and the texture was perfect. I will definitely be making these again and again.
James Dengu
[email protected]The risotto cakes were delicious! I was a bit skeptical at first, but I'm so glad I tried them. The crispy exterior and creamy interior were perfect, and the porcini mushrooms and tarragon added a wonderful flavor. I will definitely be making these a
Karleigh Johnson
[email protected]I've made these risotto cakes several times now and they're always a crowd-pleaser. They're easy to make and can be tailored to your own taste preferences. I like to add a bit of extra garlic and Parmesan cheese.
Carolyn Bonus
[email protected]These risotto cakes were a hit! The flavors of the porcini mushrooms and tarragon really complemented each other, and the crispy exterior was the perfect contrast to the creamy interior. I will definitely be making these again!