Recipe courtesy of George Bumbaris
Episode: Follow That Rice
Print
Mushroom Risotto Cakes Stuffed with Duck Liver, Petit Greens, and White Truffles
Total:
1 hr 30 min
Prep:
45 min
Cook:
45 min
Yield:
8 servings
Total:
1 hr 30 min
Prep:
45 min
Cook:
45 min
Yield:
8 servings

Ingredients

Mushroom Risotto cakes:
  • 16 ounces mixed mushrooms, chanterelle and portobello
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 6 cups mushroom stock or broth
  • 3 ounces butter
  • 1/4 cup finely diced onion
  • 1/2 tablespoon minced garlic
  • 8 ounces carnaroli rice
  • Eight 1 1/2-ounce duck liver slices
  • 1 tablespoon chopped parsley
  • 4 ounces grated Parmigiano-Reggiano
  • 2 tablespoons minced shallots
Salad:
  • 2 cups petit greens, chervil, mache and chervil
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
Garnish:
  • 1 white truffle, optional

Directions

Trim stems of mushrooms and slice evenly. Heat skillet and saute mushrooms in olive oil for 5 minutes or until tender and golden. Season with salt and pepper. Reserve 1/3 of mushrooms for the sauce.

Heat stock in a pan and gently simmer. Meanwhile, melt 1 tablespoon of butter in a heavy saucepan on medium heat. Add the onion and saute until soft and translucent, approximately 5 minutes. Add the garlic and cook an additional minute longer. Add the rice and stir with a wooden spoon until rice becomes translucent. Add a ladle of mushroom stock and cook on medium heat until stock is absorbed. Adjust seasoning as needed. Continue to add ladles of stock, repeating the process until rice is tender but still firm.

For making the risotto cakes the consistency should be less creamy than a traditional risotto. Spread the risotto onto a baking sheet to cool.

Season slices of duck liver with salt and pepper. Sear quickly in a heavy saute pan on high heat on both sides until golden brown. Remove and place on towels to absorb fat.

To assemble cakes, place eight 3- by 1 1/2-inch high ring molds on a buttered baking sheet. Fill molds with risotto evenly, slightly less than 1/2 full. Place duck liver in center and top off the molds with remaining risotto. Sprinkle a generous amount of Parmesan on top, refrigerate until ready to bake. When ready to bake, preheat oven to 375 degrees F. Remove molds gently and bake in oven for 12 minutes.

For the sauce, melt 1/2 ounce of butter in a saucepan. Saute shallots until slightly browned then add remaining mushrooms and saute for a minute longer. Turn to high heat and add the remaining mushroom stock and reduce by half. Adjust seasoning and finish with remaining butter.

To assemble, toss greens in salt, pepper, olive oil, and balsamic vinegar. Place risotto cakes on plates, spoon sauce around and garnish with tossed green salad. Top with slices of white truffle.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Mushroom Risotto

Recipe courtesy of Jose Martinez

Risotto Cakes

Recipe courtesy of Kelsey Nixon

Spiced Mushroom Risotto

Recipe courtesy of Bal Arneson

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Grilled Mushroom Risotto

Double Mushroom Risotto

Recipe courtesy of The Fabulous Beekman Boys

Stuffed Mushrooms

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

On TV

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c