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Wild Mushroom Risotto Cakes Recipe


Wild mushroom risotto cakes

Warm risotto cakes, scented with earthy mushrooms and mouth-watering truffle oil, are a classic cocktail party appetizer. This recipe, however, doesn't require you to bread or fry the bite-sized cakes. Simply bake and serve with a dollop of cream and a pinch of chives. — Allison Beck


For the mushrooms:

  • 4 cups dried wild mushrooms, such as porcini, shiitakes, and morels
  • 3 tablespoons olive oil
  • 1 cup peeled, thinly sliced shallots
  • 2 cloves garlic, peeled
  • 1 teaspoon sugar
  • 6 cups chicken stock
  • 2 cups dry red wine
  • 2 cups dry white wine
  • 2 sprigs fresh thyme
  • 1 tablespoon kosher salt
  • 2 teaspoons white pepper

For the risotto:

  • 2 tablespoons olive oil
  • ½ cup chopped yellow onion
  • 3 cups Arborio rice
  • Reserved mushroom liquid
  • Reserved chopped mushrooms
  • 1 stick unsalted butter, softened
  • 3 tablespoons dry vermouth
  • 1 cup grated Parmesan, Asiago, or Fontina cheese (or a combination of the three)
  • 1 tablespoon truffle oil
  • ½ cup sour cream, for garnish
  • Chopped chives, for garnish


For the mushrooms:

Soak dried mushrooms in water overnight. Drain thoroughly before cooking.

Heat olive oil in large saucepan. Add shallots and garlic and sauté until caramelized, about 3-5 minutes. Taste; if mixture is bitter, add pinch or 2 of sugar. Add mushrooms and all remaining ingredients to shallot mixture and bring to boil. Boil 10 minutes, and then strain through fine sieve, reserving liquid. Remove thyme sprigs from solids. Transfer solids to food processor and pulse to chop; set aside.

Pour reserved mushroom liquid into large pot and bring to boil. Reduce heat and simmer to keep warm.

For the risotto:

In large, heavy saucepan, heat olive oil over medium heat. Sauté onions, stirring occasionally, until soft and translucent, about 4-5 minutes. Add rice and stir for 2-3 minutes, until grains are completely coated with oil. Increase heat to medium-high. Stir in 2 cups warm reserved mushroom liquid.

Using wooden spoon, stir mixture continuously, being careful to scrape up all rice from bottom of saucepan. When liquid has been absorbed, repeat previous step, adding 2 more cups mushroom liquid. Continue with remaining mushroom stock until rice is soft and all liquid is absorbed. If reserved liquid runs out before rice reaches desired consistency, use hot water in small amounts.

About 5 minutes before risotto is done, add reserved chopped mushrooms, butter, and vermouth. Stir to combine. Remove saucepan from heat and stir in cheese and truffle oil. Spread risotto in an even, thin layer onto rimmed baking sheet. Set aside to cool.

To make the cakes, preheat the oven to 450 degrees. Mold risotto into small cakes and place on a baking sheet sprayed with nonstick spray or lined with a Silpat. Bake cakes until they start to become crisp, about 15 minutes.

Garnish each risotto cake with small dollop of sour cream. Sprinkle chives over tops. Serve immediately.