Name: Crispy Rice Cake with Truffle Mushrooms and Fried Leeks
Prep time: 25 min
Cook time: 30 min
Total time: 2 h 55 min
Cuisine: Modern European
Ingredients: 500 ml water; 1 teaspoon vegetable broth concentrate; 1 tablespoon olive oil; 20 g shallot, finely chopped; 80 g Arborio rice; 40 ml white wine; 2 g salt; 1 g black pepper; 20 g unsalted butter; 25 g Parmesan cheese, finely grated; 30 g all-purpose flour; 1 medium egg (about 50 g without shell); 40 g breadcrumbs; 1 tablespoon olive oil (for mushrooms); 2 sprigs fresh thyme; 120 g mushrooms (e.g., champignon or mixed), sliced; 40 g truffle cream; 30 g leek, thinly sliced; 150 ml vegetable oil (for frying); 20 g cheese cream; 10 g fresh sprouts; 1 teaspoon olive oil (for garnish)

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A refined, restaurant-style dish that combines a golden, crunchy rice cake with creamy truffle-scented mushrooms and crisp fried leeks. It’s elegant enough for a special occasion yet achievable at home with simple techniques and carefully balanced flavors.

Why You’ll Love This Recipe

This recipe transforms classic risotto into a beautifully crisp rice cake with a soft, savory center. The earthy aroma of truffle, the richness of mushrooms, and the contrast of crunchy leeks create a dish that feels luxurious without being overly complicated. It’s perfect when you want to impress with a single-serve plated meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the rice cake:

Water, 500 ml
Vegetable broth concentrate, 1 teaspoon
Olive oil, 1 tablespoon
Shallot, finely chopped, 20 g
Arborio rice, 80 g
White wine, 40 ml
Salt, 2 g
Black pepper, 1 g
Unsalted butter, 20 g
Parmesan cheese, finely grated, 25 g

For breading and baking:

All-purpose flour, 30 g
Egg, 1 medium (about 50 g without shell)
Breadcrumbs, 40 g

For the truffle mushrooms:

Olive oil, 1 tablespoon
Fresh thyme, 2 small sprigs
Mushrooms (such as champignon or mixed mushrooms), sliced, 120 g
Truffle cream, 40 g

For garnish:

Leek, thinly sliced, 30 g
Vegetable oil for frying, 150 ml
Cheese cream, 20 g
Fresh sprouts, 10 g
Olive oil, 1 teaspoon

Directions

Prepare the broth by dissolving the vegetable broth concentrate in 500 ml of hot water and keep it warm.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped shallot and cook gently for 2 minutes until soft.
Add the rice and toast it for about 1 minute, stirring constantly.
Pour in the white wine and let it evaporate completely.
Begin adding the warm broth little by little, stirring often, until the rice is cooked but still al dente, about 16–18 minutes.
Season with salt and black pepper, then stir in the butter and Parmesan cheese until creamy.
Pack the rice tightly into a round food ring mold placed on a plate. Refrigerate for at least 2 hours until fully set.
Remove the rice cake from the mold. Coat it first in flour, then in beaten egg, and finally in breadcrumbs.
Bake in a preheated oven at 180°C for 15 minutes, or until golden and crisp.
Meanwhile, heat 1 tablespoon of olive oil in a pan over high heat. Add thyme and mushrooms and brown them quickly.
Stir in the truffle cream, mix well, and turn off the heat.
Fry the sliced leek in hot vegetable oil until crisp, then drain on paper towels.
Place the baked rice cake on a serving plate. Spoon the truffle mushrooms on top.
Garnish with fried leek, cheese cream, fresh sprouts, and finish with a light drizzle of olive oil.

Servings and timing

Servings: 1
Preparation time: 25 minutes
Chilling time: 2 hours
Cooking time: 30 minutes
Total time: Approximately 2 hours and 55 minutes

Variations

You can replace the mushrooms with sautéed oyster mushrooms or porcini for a deeper flavor. For a sharper taste, use aged hard cheese instead of Parmesan. If truffle cream is not available, a small amount of truffle oil mixed with cream can be used for a similar effect.

Storage/Reheating

The rice cake can be prepared and breaded up to one day in advance and stored in the refrigerator. Once baked, it is best enjoyed immediately to maintain its crisp texture. Reheat leftovers in the oven at 170°C for 10 minutes; avoid microwaving, as it softens the crust.

FAQs

Can I prepare the rice cake ahead of time?

Yes, you can prepare and chill the rice cake up to 24 hours in advance before breading and baking.

What type of rice works best for this recipe?

Arborio rice is ideal because it releases starch and creates a creamy texture that holds its shape well.

Can I pan-fry the rice cake instead of baking it?

Yes, you can pan-fry it in a shallow layer of oil until golden on both sides.

Is truffle cream very strong in flavor?

Truffle cream has a balanced, earthy aroma. You can adjust the quantity to suit your taste.

What mushrooms should I use?

Button mushrooms work well, but mixed mushrooms add more depth of flavor.

How do I keep the rice cake from falling apart?

Make sure the rice is fully cooled and firmly packed into the mold before breading.

Can I make this recipe without wine?

Yes, you can replace the wine with an equal amount of warm broth.

What oil is best for frying the leek?

A neutral vegetable oil is best to keep the flavor light and clean.

Can I make this dish vegetarian?

Yes, simply ensure the broth and cheese used are suitable for a vegetarian diet.

How do I know when the rice cake is perfectly crisp?

It should be evenly golden on the outside and firm to the touch.

Conclusion

Crispy rice cake with truffle mushrooms and fried leeks is a sophisticated yet comforting dish that highlights texture and aroma in every bite. With careful preparation and quality ingredients, this recipe delivers a memorable single-serve meal that feels truly special.

Crispy Rice Cake with Truffle Mushrooms and Fried Leeks