Truffled Mushroom Risotto Cakes

Truffled Mushroom Risotto Cakes

What you don’t see is the savory nougat of melted truffle cheese in the middle

I was outside chatting with the neighbors before dinner time.  No real plans for dinner (pizza) had been made by any of us. We did however have a few drinks while happily spending an hour or so watching their 18 month old play. When the subject of dinner came up we thought there must be enough stuff in the fridges to make due. Together we both had enough veggies to make a salad.  I happened to have the leftover mushroom risotto in the fridge and some truffle cheese. Heaven Happened.

Truffled Mushroom Risotto Cakes

  • 2 C or so leftover mushroom risotto
  • 1 egg
  • 1 tsp truffle oil
  • Salt & Pepper if needed
  • 2 oz Italian truffle cheese, cut into 4 pieces
  • Panko
  • Oil for sautéing ( I used avocado)
Combine the risotto, egg and truffle oil. Season with salt & pepper if necessary.
Mushroom Risotto Cakes

The cake on the left has the cheese enclosed.

Put a 1/3 cup of the mixture onto a bed of panko.  Top with a piece of cheese and then another 2 T of risotto mixture. Form into a patty, enclosing the cheese while coating it in Panko crumbs. Gather the crumbs around the outside and on top of the cake before you try to pick it up and form it.   Sauté in the oil over medium heat until golden.  Serve.
The 1 egg is enough for up to 3 cups of leftover risotto. Increase the other ingredients accordingly.

Save pagePDF pageEmail pagePrint page

Comments are closed.