2 cups Arborio rice (available at Granato Imports, Caputo’s Market,
and some grocery stores)
4 cups vegetable stock
¼ cup unsalted butter
3 tablespoons olive oil
1 cup mushrooms (button and Shitake)
¼ cup red bell pepper, small dice
¼ cup carrot, small dice
¼ cup parsley, finely diced
¼ cup fresh rosemary, chopped
¼ cup garlic
¼ cup shallots, chopped
1 cup Parmesan cheese, grated
Dice the mushrooms and garlic and sauté over medium heat in one tablespoon of olive oil until golden brown. Set aside and let cool.
In a saucepan, sauté the rice in one tablespoon of olive oil over medium heat until the rice is well coated. Add ½ of the vegetable stock and the ¼ cup of butter. Continue adding stock until the rice is coated and has a creamy texture. Add the remaining ingredients, remove from the heat, and allow the risotto to cool.
Form the risotto into cakes approximately 3 inches in diameter and pan fry in one tablespoon of olive oil until brown on both sides and heated throughout (a non-stick pan is best).