1/2 oz Dried porcini mushrooms;
-(available at
; Italian markets
; andspecialty foods
; stores)
3 tb Butter
2/3 c Chopped onion
1 c Arborio rice or medium-grain
-white rice
3 1/2 c Canned low-salt chicken
-broth
1/2 c Chopped peeled carrot
1/3 c Freshly grated Pecorino
-Romano cheese
4 ts Chopped fresh tarragon
1 lg Egg; beaten to blend
Fresh tarragon sprigs
Carrot curls
Place porcini in small bowl. Pour enough boiling water over just to cover.
Let stand until mushrooms soften, about 30 minutes. Rinse and drain well.
Chop mushrooms and reserve.
Melt 2 tablespoons butter in heavy medium saucepan over medium heat. Add
chopped onion and Saute until almost tender, about 3 minutes. Add rice and
stir 2 minutes. Mix in 3 cups chicken broth. 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. Mix in Pecorino Romano cheese and
chopped tarragon; season risotto mixture to taste with salt and pepper.
Transfer to bowl. Mix in egg. Cover and refrigerate overnight.
Form mixture into six 3- to 3 1/2-inch-diameter patties, using about 1/2
cup risotto for each. Melt 1 tablespoon butter in large nonstick skillet
over medium heat. Add risotto patties and cook until brown, about 5 minutes
per side. transfer risotto cakes to plates. Garnish with tarragon sprigs
and carrot curls.
Serves 6.
Yields
1 servings