Porcini and Saffron Risotto Cakes with Honey… | National Honey Board

Ingredients

• For Risotto:
• 4 cups - chicken stock
• 1/2 cup - dried Porcini mushrooms, set aside 1 additional mushroom for topping
• 2 T - olive oil
• 2 shallots, minced
• 2 cloves - garlic, minced
• 1 tsp. - saffron
• 1 tsp. - kosher salt
• 1/2 tsp. - ground black pepper
• 2 cups - Arborio rice
• 1/2 cup - dry white wine
• 1/4 cup - grated parmesan cheese
• 1 cup - Italian parsley, chopped
• For Ricotta Topping:
• 2 T - honey
• 8 oz. - Ricotta cheese (whole milk)
• pinch of salt