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Risotto is a beloved staple of Italian cuisine, renowned for its rich, creamy texture and versatility. Originating from Northern Italy, this exquisite dish has found its way into kitchens worldwide, captivating food enthusiasts with its comforting qualities. Traditionally made by slowly cooking Arborio rice in broth, risotto can be tailored to include a variety of ingredients, making it a canvas for creativity in cooking. From simple cheese risottos to more complex seafood variations, the possibilities are endless.

Creamy Mushroom Risotto Cakes

Indulge in the delectable comfort of Dreamy Creamy Mushroom Risotto Cakes, a unique twist on classic risotto that's sure to impress. Made with rich Arborio rice, earthy mushrooms, and a crispy golden coating, these risotto cakes offer a perfect balance of creamy and crunchy textures. Ideal for appetizers or a hearty snack, this dish combines savory flavors and wholesome ingredients, making it a must-try for any home chef. Dive into a culinary adventure and enjoy the endless possibilities of this delightful dish!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth (preferably low-sodium)

1 cup finely chopped mushrooms (cremini or shiitake work great)

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, heat the vegetable broth over low heat. Keep it warm but not boiling throughout the cooking process.

    Cook the Risotto: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and garlic, sautéing until translucent (about 3-4 minutes). Add the chopped mushrooms and cook until they release their moisture and become tender (another 5 minutes).

      Add the Arborio Rice: Stir in the Arborio rice, letting it toast for about 2 minutes until slightly translucent.

        Incorporate the Broth: Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring constantly. Allow the mixture to absorb most of the liquid before adding the next ladle. Continue this process until the rice is creamy and al dente (about 18-20 minutes).

          Finalize the Risotto: Once the rice is cooked, reduce the heat to low. Stir in the grated Parmesan cheese, heavy cream, fresh parsley, thyme, salt, and pepper. Taste and adjust seasoning if necessary. Remove from heat, spread the mixture in a shallow dish, and let it cool completely in the refrigerator (at least 1 hour).

            Form the Cakes: Once cooled, scoop out about 1/4 cup of the risotto mixture and shape it into a patty. Repeat until all the risotto is formed into cakes.

              Coat the Cakes: Set up a breading station by placing the flour, beaten eggs, and panko breadcrumbs in separate shallow dishes. Dredge each cake in flour, dip into the beaten eggs, and then coat thoroughly in panko breadcrumbs.

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

                  Drain and Serve: Once cooked, remove the cakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve warm, perhaps with a drizzle of extra cream or a light salad on the side.

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