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Butternut Squash and Wild Mushroom Risotto Cakes

Posted by Peggy on November 6, 2009

Recipe: Butternut Squash and Wild Mushroom Risotto Cakes

Ingredients

  • 1/4 cup dried wild mushrooms (I used cepes)
  • 3 cups leftover chilled butternut squash risotto
  • 1 cup all-purpose flour
  • 1-2 large eggs, lightly beaten
  • 2 cups panko (Japanese-style bread flakes)
  • 6 tablespoons grape seed or canola oil
  • Chives for garnish,optional

Instructions

  1. Rehydrate mushrooms by soaking in warm water to cover until softened, about 30 minutes.
  2. Preheat oven to 250°F.
  3. Chop mushrooms and thoroughly combine with leftover chilled risotto. Form risotto mixture into 6 (3/4-inch-thick) patties. Place flour, egg, and panko in 3 separate shallow dishes. Coat 1 cake with flour, tapping off excess, then egg,letting excess drip off, and then panko, pressing lightly into flakes to adhere. Transfer to wax paper. Repeat process with remaining cakes.
  4. Heat 3 tablespoons oil in a large heavy sauté pan over medium heat, and sauté cakes until golden brown on each side, about 3 minutes per side. Turn cakes over with a guiding hand and spatula, adding additional oil as needed.
  5. Transfer with a slotted spatula to a paper-towel-lined baking pan and keep risotto cakes warm in oven. Serve hot, garnished with chives if desired.

Mushroom soak time: 30 minutes

Active time: 15 minutes

Number of servings (yield): 6 (4-inch) cakes

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