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1
In a large saute pan with high sides over medium high heat, add 1 tablespoon olive oil and butter.
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2
Once the butter is melted and starts to foam, add the onions and saute until translucent, 3 to 4 minutes.
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3
Add the garlic and cook until fragrant, 30 seconds.
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4
Add the mushrooms and cook, stirring often, until they have released most of their liquid, 12 to 15 minutes.
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5
Add the thyme, oregano, chopped tomatoes, tomato paste and stock to the pan.
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6
Bring the liquid to a boil, reduce the heat to a simmer, and cook until the mushrooms have a saucy consistency, 10 to 12 minutes.
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7
Season with salt and pepper.
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8
Set aside until ready to use.
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9
Mushroom Ragout may be made 2 days in advance and stored in an airtight container in the refrigerator.
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10
In a 12-inch saute pan, heat remaining 1/4 cup of olive oil over medium-high heat.
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11
Pour flour into a shallow baking dish; lightly coat each of the risotto cakes in the flour.
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12
Add the risotto cakes, several at a time to the pan and brown on all sides, 1 1/2 to 2 minutes.
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13
Remove the risotto cakes to a plate lined with paper towels and repeat the process until all of the cakes have been cooked.
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14
Serve the risotto cakes with the wild mushroom ragout and shaved truffles.
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15
Heat chicken broth to simmering in a small saucepan and leave on very low heat.
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16
In a heavy-based, wide saucepan heat the olive oil and butter, add onions and garlic and cook until golden over medium heat, 7 to 8 minutes.
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17
Remove the garlic cloves.
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18
Season with salt and pepper.
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19
Add the rice and stir to toast and coat each and every grain with oil.
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20
Begin by adding 1 cup of hot stock, stirring with a wooden spoon to mix.
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21
Allow this liquid to be absorbed, before adding another 2 cups of stock, stirring until evaporated.
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22
Continue to add broth by 8-ounce additions, stirring after each addition.
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23
Continue this process until rice begins to soften.
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24
Last addition of stock should just absorb into rice.
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25
Stirring quickly with a wooden spoon, add cheese and parsley.
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26
Remove from heat and adjust seasoning, to taste.
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27
To form risotto cakes, pour the risotto into a baking sheet that has been lightly greased with olive oil.
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28
Spread the risotto on the pan so that it is even.
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29
Allow the risotto to cool in the refrigerator.
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30
Once cool, invert pan onto a cutting board and cut into 7 (3-inch) rounds, using a pastry cutter.
