Mushroom and Thyme Risotto Cakes with Roasted Tomato and Arugula Salad Recipe | Epicurious
In order to be kosher when served with meat, the risotto in these cakes is dairy-free. It gets its creaminess exclusively from the starchy rice, so it's important to cook it slowly, stirring...
Keywords
- fritter
- italian american
- mushroom
- arborio rice
- main
- starter
- brunch
- dinner
- dairy free
- nut free
- simmer
- fry
- epicurious
Ingredients
- 3/4 cup plus 3 tablespoons vegetable oil
- 3 large cloves garlic, minced
- 12 ounces white mushrooms, thinly sliced
- 1 1/4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 cups chicken stock or low-sodium chicken broth
- 1 medium Spanish onion, finely diced
- 1 1/4 cups arborio rice (12 ounces)
- 1/2 cup dry white wine
- 1/4 cup fresh thyme leaves
- 1 cup plus 2 tablespoons all-purpose flour
- 3 eggs, lightly beaten
- 1 1/2 cups plain bread crumbs
- Accompaniment: Roasted Tomato and Arugula Salad
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