The varieties of Risotto Cake Recipes are endless. They are mostly smaller hand size portions that are fried like Arancinefrom Sicily. What I love about this recipe is it’s one large cake that you slice like a quiche.
Risotto is a Northern Italian rice dish made with Arborio or Carnaroli rice. It’s cooked in broth (meat or vegetable) to a creamy consistency. And yes, stirring is important with Risotto because it releases the starch as it cooks for a creamy finish. Arborio rice is what you will typically find and what is widely available.
For the topping I used Robiola, an Italian soft cheese from the Lombardy and Piedmont regions.
Arborio or Carnaroli Rice 2 cups
Chicken stock 32 oz (you can use whatever stock you like)
Grated Parmigiano (Parmesan) 1 cup
Mixed mushrooms 1½ cup sliced
Eggs 2, beaten
Thyme 8 sprigs, more for garnish
Robiola cheese 5 to 6 slices
Salt and pepper to taste
Preheat to 350 degrees
Risotto: Heat 2 tbsp olive oil in a large pan and fry the rice gently coating it with olive oil and moving it around. Slowly add the stock 1 cup at a time stirring allowing it to be absorbed before you add more. Continue to cook while stirring in the stock for about 20 minutes or until the rice is tender. Set aside and let cool.
Mushrooms: In a bowl season the sliced mushrooms with salt, pepper and toss with olive oil. Lay them on a baking sheet spread apart. Place on the upper rack in the oven and roast until crisp around the edges.
Assemble: Lightly butter a pan that has a removable base. Take the cooled risotto and mix in 2 eggs and Granted Parmigiano Cheese (salt and pepper to your taste). Fold the risotto mixture into the pan pressing it in to make a firm and level top. Place the sliced Robiola cheese on the top and scatter the mushrooms and thyme. Bake for 30 minutes until golden on top. Let cool for 20 minutes before slicing.
Keywords: Risotto Cake, Cake, Meals, Italian Dishes