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Mushroom Risotto Cakes

January 30, 2012

You should plan in advance for this wonderful appetizer or definitely make mushroom risotto the evening before as they actually taste better when cooked a day later.  Any risotto will be fine for these cakes but mushroom risotto seems to be a favorite of many while including a layer of spinach under any risotto cake.  A favorite for dinner parties, but sometimes dinner just for me.

shroom Risotto Cakes

Ingredients

*   amount you have will vary the yield

Preparation

  1. Make the cakes (about 3 1/2″) and set aside
  2. Heat the butter and oil in a frying pan on medium
  3. Saute one side until crispy and golden brown; turn and repeat
  4. Serve immediately on warmed plates (served here on a bed of spinach/uncooked)

Yield: 8-12 cakes (1 per person as an appetizer)

Recipe adapted from www.culinaryarts.com

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2 Comments leave one →
  1. January 30, 2012 16:46

    I still have never made these. I need to remember to do this sometime with leftover risotto. Thanks for the reminder. These look great!

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