Porcini Risotto Cakes With Tarragon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy, Eggs | Italian | April 1995 | 1 | Servings |
INGREDIENTS
| 1/2 | oz | Dried porcini mushrooms |
| available at | ||
| Italian markets | ||
| andspecialty foods | ||
| stores | ||
| 3 | T | Butter |
| 2/3 | c | Chopped onion |
| 1 | c | Arborio rice or medium-grain |
| white rice | ||
| 3 1/2 | c | Canned low-salt chicken |
| broth | ||
| 1/2 | c | Chopped peeled carrot |
| 1/3 | c | Freshly grated Pecorino |
| Romano cheese | ||
| 4 | t | Chopped fresh tarragon |
| 1 | Egg, beaten to blend | |
| Fresh tarragon sprigs | ||
| Carrot curls |
INSTRUCTIONS
Place porcini in small bowl. Pour enough boiling water over just to cover. Let stand until mushrooms soften, about 30 minutes. Rinse and drain well. Chop mushrooms and reserve. Melt 2 tablespoons butter in heavy medium saucepan over medium heat. Add chopped onion and Saute until almost tender, about 3 minutes. Add rice and stir 2 minutes. Mix in 3 cups chicken broth. Add porcini mushrooms and chopped carrot and simmer until risotto is very thick (wooden spoon drawn across bottom of pan will leave wide path) and rice is tender, stirring frequently and adding remaining chicken broth by 1/4 cupfuls if rice needs additional cooking, about 18 minutes. Mix in Pecorino Romano cheese and chopped tarragon; season risotto mixture to taste with salt and pepper. Transfer to bowl. Mix in egg. Cover and refrigerate overnight. Form mixture into six 3- to 3 1/2-inch-diameter patties, using about 1/2 cup risotto for each. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add risotto patties and cook until brown, about 5 minutes per side. transfer risotto cakes to plates. Garnish with tarragon sprigs and carrot curls. Serves 6. Bon Appetit April 1995 Converted by MC_Buster. Per serving: 454 Calories (kcal); 39g Total Fat; (75% calories from fat); 9g Protein; 21g Carbohydrate; 280mg Cholesterol; 412mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 825
Calories From Fat: 363
Total Fat: 41g
Cholesterol: 91.6mg
Sodium: 2661.7mg
Potassium: 2086.2mg
Carbohydrates: 89g
Fiber: 11.3g
Sugar: 9.7g
Protein: 28.8g