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Wild Mushroom and Chive Risotto Cakes

[1]Makes 16-20

Free of: All top allergens, and gluten-free



  1. In a large heavy bottomed sauté pan, heat 2 tbsp olive oil over medium-high heat. Add shallots and cook 2-3 minutes.
  2. Add rice and stir together for 2 minutes. Stir in half of the chicken stock and reduce heat to medium. Cook 5-6 minutes stirring often. Gradually add remaining stock and continue to cook about 15 more minutes. Stir in chives, and refrigerate risotto until cool.
  3. Meanwhile, heat remaining 2 tbsp olive oil in a large sauté pan. Add mushrooms and add salt and pepper. Sauté 4-5 minutes, remove from heat and cool.
  4. Form risotto into 3-inch patties. In a large pan over medium heat, sautéd cakes 2-3 minutes on each side until golden brown.
  5. Top with 1 tbsp mushroom mixture, and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here [2].

More Festive Appetizers:
Polenta Triangles with Roasted Red Peppers [3] (pictured)
Prosciutto Wrapped Figs [4]
Spicy Eggplant Fritters [5]