Crunchy Mushroom Risotto Cake

photo on our instagram

Hello loves! Lucia here and we’re back. Did you miss us? I know I missed you. I’m so sorry it’s been so quiet around here! But don’t fret, because I’ve been behind the scenes working hard on some top secret projects like our 2nd printed issue and a new website to name a few! Excited but nervous (butterflies) for what the future holds. But even more exhilarated with the thought of what’s coming and I just can’t wait to reveal it all soon. Good things comes to those who hustle right?

To celebrate today, I’m going to get back into a swing of things with my all time favorite subject (besides being in love, flowers, and gowns) FOOD. Starting with #TastyThursdays with of course our Match Made gal pal, Chef Pace. If you’re still looking for a caterer for your wedding or special event, she’s the girl you should call! Her food is amazing. Today she’s sharing her recipe for crunchy Mushroom Risotto Cakes with lemon aioli, bloomsdale spinach, and broccoli flowers. She had me at crunchy and cake too.

Crunch is probably my favorite texture.  I think it’s hereditary.  No, really my whole family and I love to snack on crunchy things! What makes this dish so special is that you get the crunchy outside of the risotto being fried and then you cut into it and it’s soft and creamy.  The bed of bloomsdale spinach is cool and hearty against the cake.  This dish reflects strongly the flavors of spring – flavors that come from the season’s first rain.  Earthy flavors of mushroom, spinach and although not delicate in flavor, the broccoli flower is delicate in presentation. – Chef Pace

MUSHROOM RISOTTO CAKE
makes about 16 cakes

For the recipe you’re going to need:
2 cups Arborio Rice
1.5-2 quarts Veg Stock
16 oz. White Wine
6 oz. mushrooms, roughly torn/chopped
6 oz. leek, thinly sliced half moons
6 oz. oil cured olives, pitted and quartered
6 oz. parmesan, finely grated
3 eggs
garnish broccoli flowers
6 quarts fry oil

Here’s what you’re going to do:
Sweat mushrooms until mostly cooked, add leeks, continue to sweat until both are soft. Do not allow to color. Add rice and stir until well coated in oil and starting to toast. Deglaze with white wine. Reduce while stirring. Add veg stock in parts, while continuing to stir, over med-high heat until rice is cooked. Allow liquid to reduce into creamy consistency. Add parmesan, season to taste. Spread on a sheet pan to cool. Mix in eggs. Form into consistent sized cakes. Spoon aioli on top and garnish with broccoli flowers.

For the Aioli you need:
1 cloves garlic, crushed and minced to a paste
2 egg yolks
salt
1/2 cup canola oil
1/2 evoo
lemon juice
lemon zest

Here’s what you’re going to do:
Combine lemon juice, zest and egg yolk and garlic paste in a bowl. Slowly whisk in blend oil. Season to taste with salt (and white pepper).

CREDITS { Photography by Joel of Studio EMP // Recipe created by Taste of Pace // Dishware from Premiere Party Rents}