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.
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Izhar Elahi
[email protected]These risotto cakes were good, but I think they would have been better with a different cheese. I used Parmesan cheese, but I think a sharper cheese like cheddar or Gruyère would have been better.
Feyisara Oshodi
[email protected]I'm not sure if I did something wrong, but my risotto cakes were really mushy. I think I might have overcooked the risotto.
Chantelle Furstenburg
[email protected]Overall, I thought these risotto cakes were just okay. They weren't bad, but they weren't anything special either.
Yoosufzain zubair
[email protected]These risotto cakes were a lot of work for not a lot of payoff. I don't think I'll be making them again.
Coco Cat
[email protected]I found these risotto cakes to be a bit too salty. I think I'll use less salt next time.
slimp the simp
[email protected]These risotto cakes were way too oily for my taste. I had to blot them with paper towels before I could eat them.
Noureen Fatima
[email protected]I thought these risotto cakes were bland and tasteless. I was really disappointed.
RUGASIRA EMMANUEL
[email protected]I followed the recipe exactly, but my risotto cakes didn't hold together. They just fell apart when I tried to flip them.
Sibraj Chaudhary Sibraj tharu
[email protected]I'm not sure what went wrong, but my risotto cakes turned out dry and crumbly.
Morshed Kazi
[email protected]These risotto cakes are a great way to use up leftover risotto. I always have some leftover risotto in my fridge, so this is a great way to use it up.
Nickjr876
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these risotto cakes. The tarragon and Parmesan cheese helped to balance out the mushroom flavor.
Ruhail Abbas
[email protected]These risotto cakes are so easy to make. I was able to whip them up in under 30 minutes.
Awais AwaisKhan
[email protected]I love the combination of flavors in this dish. The porcini mushrooms, tarragon, and Parmesan cheese all work together perfectly.
Michelle James
[email protected]These are the perfect appetizer or side dish. They're also great for a packed lunch.
Sujit Mukhiya
[email protected]I made these for a dinner party and they were a huge success. Everyone loved them.
YouTube ODN
[email protected]These were amazing! I used dried porcini mushrooms and they rehydrated perfectly. The risotto cakes were crispy on the outside and creamy on the inside.
Kadija Turay
[email protected]I've made these risotto cakes several times now and they're always a hit. They're so easy to make and they're always delicious.
Bukola Falas
[email protected]These risotto cakes were an absolute delight! The porcini mushrooms added a rich, earthy flavor that paired perfectly with the creamy risotto. The tarragon added a subtle herbaceousness that really brought the dish together.