I will start off by saying that I cannot take full responsibility for these. My roommate actually made them with the leftover risotto we had made from Sunday night. So, I’ll take partial responsibility in that I contributed effort to the original risotto. But no matter, they were really good so I thought I’d share!
The risotto itself was delish – especially if you are a mushroom lover and a lover of all things cheesey and creamy, both of which I am. I neglected to get out the camera on Sunday night, but the recipe we followed was from Cooking Light. We pretty much followed it exactly, with the exception of the fact that we used dried herbs rather than fresh as the grocery store was all out. (The recipe is below.)
For the risotto cakes, there wasn’t anything too scientific – just a dredge in egg whites, some flour and panko, and a quick sear for a couple minutes on either side. YUM.
Smoked-Gouda Risotto with Spinach and Mushrooms
2 cups water
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 tablespoon butter
1/3 cup chopped shallots
2 cups Arborio rice or other short-grain rice
1/2 cup dry white wine
1/2 teaspoon salt
1 1/2 cups (6 ounces) shredded smoked Gouda cheese
5 cups chopped spinach (about 5 ounces)
1 tablespoon olive oil
2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
2 cups sliced button mushrooms (about 1/2 pound)
2 cups sliced cremini mushrooms (about 1/2 pound)
2 cups sliced oyster mushrooms (about 3 1/2 ounces)
1/3 cup chopped shallots
1/4 cup dry white wine
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese
Rosemary sprigs (optional)
To prepare risotto, combine water and broth; set aside. Melt butter in a large nonstick saucepan over medium heat. Add 1/3 cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1/2 teaspoon salt and broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total). Stir in Gouda; cook just until melted. Stir in spinach; cook just until spinach is wilted.
To prepare mushrooms, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, and sauté 5 minutes or until beginning to brown. Add 1/3 cup shallots, 1/4 cup wine, chopped thyme, chopped rosemary, and minced garlic, and sauté 1 minute or until wine is absorbed. Sprinkle with 1/4 teaspoon salt and pepper.
Divide risotto evenly among 6 bowls; top with mushroom mixture, and sprinkle with Parmesan. Garnish with rosemary sprigs, if desired.