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Risotto, the creamy and comforting rice dish hailing from Italy, has captured the hearts of food enthusiasts around the world. Known for its luxurious texture and rich flavor, traditional risotto is a staple in Italian cuisine, often served as a side dish or an elegant main course. However, today we’re taking this classic dish to a new level by transforming it into delightful risotto cakes. These Dreamy Creamy Mushroom Risotto Cakes not only maintain the essence of traditional risotto but also add a unique twist that enhances both flavor and presentation, making them ideal for various occasions—from casual family dinners to festive gatherings.

Creamy Mushroom Risotto Cakes

Discover the delightful transformation of traditional risotto into Dreamy Creamy Mushroom Risotto Cakes. These innovative cakes combine the luxurious creaminess of Arborio rice with the earthy flavors of cremini and shiitake mushrooms. With a crispy exterior and a rich, savory interior, they are perfect for any occasion. Follow a step-by-step guide to master the cooking techniques, and impress your guests with this elegant yet comforting dish that balances flavor and nutrition beautifully.
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth (preferably low-sodium)

1 cup finely chopped mushrooms (cremini or shiitake recommended)

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

1/2 cup heavy cream

1/4 cup fresh parsley, chopped

1 teaspoon dried thyme

Salt and pepper, to taste

1/2 cup all-purpose flour (for coating)

2 eggs, beaten

1 cup panko breadcrumbs

Olive oil, for frying

Instructions
 

Prepare the Broth: In a small saucepan, gently heat the vegetable broth over low heat. Keep it warm, but do not let it boil, as you will be adding it to the risotto later.

    Cook the Risotto: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 3-4 minutes, or until they are soft and translucent. Then, add the chopped mushrooms to the skillet and cook for another 5 minutes, allowing them to release their moisture and become tender.

      Add the Arborio Rice: Stir in the Arborio rice, allowing it to toast in the skillet for about 2 minutes. The rice should look slightly translucent around the edges.

        Incorporate the Broth: Begin adding the warm vegetable broth to the rice mixture, one ladleful at a time. Stir constantly as the rice absorbs the broth—wait until most of the liquid has been absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked al dente, which should take about 18-20 minutes.

          Finalize the Risotto: Once the rice is tender, reduce the heat to low. Stir in the grated Parmesan cheese, heavy cream, chopped parsley, dried thyme, and season with salt and pepper to taste. Adjust any seasonings as needed. Transfer the mixture to a shallow dish and spread it out. Allow it to cool completely in the refrigerator for at least 1 hour.

            Form the Cakes: After the risotto has cooled, scoop out approximately 1/4 cup of the mixture. Shape it into a patty or cake. Repeat this process with the remaining risotto mixture until you have formed all the cakes.

              Coat the Cakes: Set up a breading station with three shallow dishes: one for the flour, one for the beaten eggs, and one for the panko breadcrumbs. Dredge each risotto cake in flour, then dip it into the beaten eggs, and finally coat it thoroughly with panko breadcrumbs for a crispy exterior.

                Fry the Cakes: In a large skillet, heat a generous amount of olive oil over medium heat. When hot, carefully place the risotto cakes in the skillet, frying them for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to work in batches to avoid overcrowding the skillet.

                  Drain and Serve: Once the cakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil. Serve warm, and for an elegant touch, consider drizzling with extra cream or pairing with a light salad on the side.

                    Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 4

                      - Presentation Tips: Arrange the risotto cakes on a serving platter and garnish with additional chopped parsley or a sprinkle of grated Parmesan for added visual appeal.