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 curd olives, pitted and quartered
6 oz. parmesan, finely grated
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.
Deep fry the cakes until gold brown. Spoon aioli on top and garnish with broccoli flowers.