To celebrate today, we’re getting into my all time favorite subject FOOD. Starting with #TastyThursdays with of course our Match Made gal pal, Chef Pace. If you’re still looking for a caterer for your wedding or special event, she’s the girl you should call! Her food is amazing. Today she’s sharing her recipe for crunchy Mushroom Risotto Cakes with lemon aioli, bloomsdale spinach, and broccoli flowers. She had me at crunchy and cake too.
Crunch is probably my favorite texture. What makes this dish so special is that you get the crunchy outside of the risotto being fried and then you cut into it and it’s soft and creamy. The bed of bloomsdale spinach is cool and hearty against the cake. Earthy flavors of mushroom, spinach and although not delicate in flavor, the broccoli flower is delicate in presentation. – Chef Pace
MUSHROOM RISOTTO CAKE / makes about 16 cakes
For the recipe you’re going to need:
2 cups Arborio Rice
1.5-2 quarts Veg Stock
16 oz. White Wine
6 oz. mushrooms, roughly torn/chopped
6 oz. leek, thinly sliced half moons
6 oz. oil curd olives, pitted and quartered
6 oz. parmesan, finely grated
garnish broccoli flowers
6 quarts fry oil
Here’s what you’re going to do:
Sweat mushrooms until mostly cooked, add leeks, continue to sweat until both are soft. Do not allow to color.
Add rice and stir until well coated in oil and starting to toast. Deglaze with white wine. Reduce while stirring. Add veg stock in parts, while continuing to stir, over med-high heat until rice is cooked. Allow liquid to reduce into creamy consistency. Add parmesan, season to taste.
Spread on a sheet pan to cool. Mix in eggs. Form into consistent sized cakes.
Deep fry the cakes until gold brown. Spoon aioli on top and garnish with broccoli flowers.