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Recipe for :

Risotto Pancakes with Wild Mushroom Ragout

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.

Ingredients

1 1/4 cups water
1 cup Arborio rice
Salt to taste
2 eggs
1/3 cup Parmesan cheese
1 cup hazelnuts (I use pine nuts), toasted and chopped
Freshly ground pepper to taste

Wild Mushroom Ragout:
4 Tblsp. unsalted butter
6 oz. wild mushrooms, sliced
1/4 cup dry white wine
1/3 cup heavy cream
Salt and pepper to taste

1/2 cup olive oil

Method

Wild Mushroom Ragout:

  • In a medium sauté pan or skillet, melt the butter over medium heat and saute the mushrooms until tender about 5 minutes. Add the wine and cook until nearly evaporated. Add the heavy cream, simmer for 2 - 3 minutes and season with salt and pepper. Set aside and keep warm.

Risotto Pancakes:

  • In a medium saucepan, bring water to a boil. Add rice and sale, cover and simmer over low heat until all the water is absorbed about 12 - 14 minutes.
  • Stir in the eggs, cheese, nuts, pepper and additional salt, of necessary. Spoon this mixture onto a baking sheet and refrigerate until cool.
  • Scoop up the rice with a 1/4 cup measure, form it into 3/4 inch pancakes and place them on a parchment paper lined dish. (They can be covered and refrigerated for up to 8 hours).
  • In a large heavy skillet over medium heat, heat the olive oil until fragrant. Fry the risotto cakes in batches until golden brown on both sides about 5 minutes total cooking time. Drain on paper towels and keep warm in a low oven until all of the pancakes are cooked.

Serve at once, topped with the mushroom ragout.

Serves 4

Shirley Cline

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