Saffron Porcini Risotto Cakes Recipe

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INGREDIENTS

• 25 g (¾ oz) dry porcini mushrooms
• 2 cups (16 fl oz) warm water
• ¼ teaspoon saffron threads
• ¼ cup (2 fl oz) water impotenciastop.pt
• 2 cups (16 fl oz) vegetable stock
• 1 cup (8 fl oz) dry white wine
• 2 tablespoons oil
• 2 leeks, chopped
• 2 cups arborio rice
• 1 tablespoon chopped lemon thyme
• ½ cup grated parmesan cheese
• 1 teaspoon cracked black pepper
• Flour to coat
• Oil for shallow frying

INSTRUCTIONS

1 Place porcini mushrooms in warm water and allow them to soak for 30 minutes. Squeeze water from porcini and filter soaking water through a fine sieve lined with paper. Place saffron in water and stand for 5 minutes.

2 Place porcini liquid, saffron mixture, stock and wine in a saucepan and bring to a slow, steady simmer. Place oil in a heavy-based saucepan over medium heat.

3 Add leeks to pan and cook for 5 minutes or until soft and golden. Add rice to pan and cook, stirring until rice is translucent.

4 Add stock mixture 1 cup at a time as described on page 36. Continue cooking until risotto is almost cooked.

5 Add chopped porcini, thyme, parmesan and pepper, and continue cooking until rice is firm but tender. Allow risotto to cool for 10 minutes.

6 Shape risotto into patties and toss in flour. Shallow fry cakes in hot oil. Drain and serve.

NUTRITION FACTS

Calories: 190 Kcal
Fat: 12.2 g
Cholesterol: 25.2 mg
Sodium: 540.3 mg
Potassium: 109.6 mg
Carbs: 14.2 g
Protein: 4.8 g