Porcini Risotto Cakes with Tarragon Recipe

Name: Porcini Risotto Cakes with Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried porcini mushrooms (available at Italian markets and specialty foods stores); 3 tablespoons butter; 2/3 cup chopped onion; 1 cup arborio rice or medium-grain white rice; 3 1/2 cups canned low-salt chicken broth; 1/2 cup chopped peeled carrot; 1/3 cup freshly grated Pecorino Romano cheese; 4 teaspoons chopped fresh tarragon; 1 large egg, beaten to blend; Fresh tarragon sprigs; Carrot curls

Servings: persons

1/2 ounce dried porcini mushrooms (available at Italian markets and specialty foods stores)
3 tablespoons butter
2/3 cup chopped onion
1 cup arborio rice or medium-grain white rice
3 1/2 cups canned low-salt chicken broth
1/2 cup chopped peeled carrot
1/3 cup freshly grated Pecorino Romano cheese
4 teaspoons chopped fresh tarragon
1 large egg, beaten to blend
Fresh tarragon sprigs
Carrot curls

1
Place porcini in small bowl.
2
Pour enough boiling water over just to cover.
3
Let stand until mushrooms soften, about 30 minutes.
4
Rinse and drain well.
5
Chop mushrooms and reserve.
6
Melt 2 tablespoons butter in heavy medium saucepan over medium heat.
7
Add chopped onion and saute until almost tender, about 3 minutes.
8
Add rice and stir 2 minutes.
9
Mix in 3 cups chicken broth.
10
Add porcini mushrooms and chopped carrot and simmer until risotto is very thick (wooden spoon drawn across bottom of pan will leave wide path) and rice is tender, stirring frequently and adding remaining chicken broth by 1/4 cupfuls if rice needs additional cooking, about 18 minutes.
11
Mix in Pecorino Romano cheese and chopped tarragon; season risotto mixture to taste with salt and pepper.
12
Transfer to bowl.
13
Mix in egg.
14
Cover and refrigerate overnight.
15
Form mixture into six 3- to 3 1/2-inch-diameter patties, using about 1/2 cup risotto for each.
16
Melt 1 tablespoon butter in large nonstick skillet over medium heat.
17
Add risotto patties and cook until brown, about 5 minutes per side.
18
transfer risotto cakes to plates.
19
Garnish with tarragon sprigs and carrot curls.

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 ounce dried porcini mushrooms (available at Italian markets and specialty foods stores), 3 tablespoons butter, 2/3 cup chopped onion, 1 cup arborio rice or medium-grain white rice, and more.

Yes, Porcini Risotto Cakes with Tarragon falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Porcini Risotto Cakes with Tarragon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions