Wild Mushroom Risotto Cakes with Succotash Recipe

Name: Wild Mushroom Risotto Cakes with Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 Tbs. extra virgin olive oil; 1 large onion, diced; 5 garlic cloves, peeled; 2 fresh bay leaves; 10 sprigs fresh thyme; 1/2 lb. Arborio rice; 1 cup Chablis or other white wine; 3 to 4 cups mushroom stock o vegetable stock; Salt and freshly ground black pepper to taste; 1 bunch basil, stemmed and leaves julienned; 1 bunch parsley, stemmed and chopped; 1/4 bunch fresh thyme, stemmed and leaves chopped; 3 cups roasted wild mushrooms, preferably shiitake, halved; 1/4 lb. Parmesan cheese, grated

Servings: persons

2 to 3 Tbs. extra virgin olive oil
1 large onion, diced
5 garlic cloves, peeled
2 fresh bay leaves
10 sprigs fresh thyme
1/2 lb. Arborio rice
1 cup Chablis or other white wine
3 to 4 cups mushroom stock o vegetable stock
Salt and freshly ground black pepper to taste
1 bunch basil, stemmed and leaves julienned
1 bunch parsley, stemmed and chopped
1/4 bunch fresh thyme, stemmed and leaves chopped
3 cups roasted wild mushrooms, preferably shiitake, halved
1/4 lb. Parmesan cheese, grated

1
Heat 1 tablespoon oil in large skillet over medium heat.
2
When hot, add onion, garlic, bay leaves and thyme.
3
Cook, stirring, until onion is translucent.
4
Add rice and slowly cook until rice is hot and grains separate.
5
Add more oil if needed.
6
Add white wine and cook slowly to reduce liquid, stirring constantly.
7
Add mushroom stock, 1 cup at a time, and continue to cook and stir constantly.
8
When each addition of stock is totally absorbed, add next cup stock, and continue to cook and stir until rice is just cooked through.
9
Season with salt and pepper to taste.
10
Add chopped herbs and roasted mushrooms, and stir to mix in well.
11
Stir in cheese.
12
Transfer risotto mixture to sheet pan and allow to cool.
13
Shape risotto mixture into four equal-sized cakes.
14
Heat 1 tablespoon oil in large skillet over medium-high heat.
15
When hot, saute rice cakes, heating through on both sides and serve.
16
Accompany with scoop of vegetable succotash on the side; see following recipe.

1054

kcal

Calories

Fat

104

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 to 3 Tbs. extra virgin olive oil, 1 large onion, diced, 5 garlic cloves, peeled, 2 fresh bay leaves, and more.

Yes, Wild Mushroom Risotto Cakes with Succotash 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!

Wild Mushroom Risotto Cakes with Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions