RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1386
| View Recipe |
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| Recipe Name: |
Shiitake Mushroom and Pea Risotto Pancakes |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Rice |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.78
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
If using fresh peas, in a medium saucepan of boiling salted water, blanch the fresh peas until tender, about 8 minutes. Drain.
In a large non-stick frying pan over medium heat, melt 1 tablespoon of butter and sauté the mushrooms, tossing frequently, until they start to brown, about 3 minutes. Remove from the heat.
In a medium bowl, gently mix the Classic Risotto, cooked fresh or thawed frozen peas, sautéed mushrooms, tarragon and salt and pepper to taste. Gently mix in the eggs.
Return the frying pan to medium heat and melt 1 tablespoon of the remaining butter. Working in batches and adding more butter as necessary, drop the risotto mixture into the pan to make 12 small pancakes. Using a spatula, gently press the mixture into rounds. Fry until the pancakes are light brown on the bottom, about 4 minutes on each side. |
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Classic Risotto
(Add to shopping list) :
1 to taste salt and pepper
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Directions:
In a small saucepan over high heat, bring the chicken stock to a simmer. Reduce the heat and keep the liquid hot.
In a heavy large saucepan over low heat, melt the butter. Add the onion and sauté, stirring frequently, until it is translucent, about 8 minutes.
Add the rice and stir until a white spot appears in the center of the grains, about 1 minute. Add the wine and stir until it is absorbed, about 2 minutes.
Add the stock 3/4 cup at a time, stirring constantly, until the rice starts to soften, about 10 minutes. Use three-fourths of the stock.
Add the remaining stock ½ cup at a time, stirring constantly, until the rice is tender and creamy, about 10 minutes longer.
Add the Parmesan cheese and salt and pepper to taste, stir to mix well. Remove from heat.
To serve, spoon into shallow bowls or onto plates. |
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| Nutrition per Serving: |
| Calories: |
97 |
Total Carbs: |
3.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
70.3 |
Fat: |
7.6 |
Protein: |
3.33 |
| Fiber: |
1.17 |
Sodium: |
68.00 |
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