Description
A refined single-serve dish featuring a golden, crispy rice cake filled with creamy risotto, topped with truffle-scented mushrooms and garnished with fried leeks, cheese cream, and fresh sprouts. Elegant yet approachable, perfect for special occasions.
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)
Instructions
- Dissolve the vegetable broth concentrate in 500 ml hot water to make broth and keep warm.
- Heat 1 tablespoon olive oil in a pan, add shallots, and sauté for 2 minutes until soft.
- Add Arborio rice and toast for 1 minute, stirring constantly.
- Pour in white wine and cook until fully evaporated.
- Add warm broth gradually, stirring often, until rice is al dente (16–18 minutes).
- Season with salt and pepper, then stir in butter and Parmesan until creamy.
- Pack the risotto into a round mold and refrigerate for at least 2 hours to set.
- Unmold the rice cake, coat in flour, then egg, then breadcrumbs.
- Bake in a preheated oven at 180°C (356°F) for 15 minutes until golden and crisp.
- Heat 1 tablespoon olive oil in a pan over high heat. Sauté mushrooms with thyme until browned, then stir in truffle cream and remove from heat.
- Fry sliced leeks in hot vegetable oil until crisp, then drain on paper towels.
- Place the baked rice cake on a plate. Top with truffle mushrooms.
- Garnish with fried leek, cheese cream, fresh sprouts, and a drizzle of olive oil.
Notes
- The rice cake can be molded and chilled a day in advance before breading and baking.
- For a stronger mushroom flavor, use porcini or oyster mushrooms.
- If truffle cream is unavailable, mix truffle oil with cream as a substitute.
- Pan-frying the rice cake is an option if you prefer extra crispiness.
- Reheat leftovers in the oven for best texture; avoid microwaving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake / Fry / Sauté
- Cuisine: Modern European
Nutrition
- Serving Size: 1 plated portion
- Calories: 620
- Sugar: 4g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 130mg
