Step by step recipes. Easy.

Saffron Porcini Risotto Cakes Recipe

Saffron Porcini Risotto Cakes Recipe-calories-nutrition facts-easy rice-homemade

PREP TIME: 15 min
COOK TIME: 40 min
READY TIME: 55 min
CALORIES: 190 (per serving)

⇓ You may also listen to the recipe by pressing the play button below.


  • 25 g (¾ oz) dry porcini mushrooms
  • 2 cups (16 fl oz) warm water
  • ¼ teaspoon saffron threads
  • ¼ cup (2 fl oz) water
  • 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


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.


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