Risotto Cakes

Ingredients

• Ingredients for the mushroom risotto:
• 1 1/2 cups of Arborio rice (Italian short grain rice, used for making risotto)
• 4 tbsp of olive oil
• 2 cups baby portabello mushrooms (cleaned, stems removed, chopped)
• 2 shallots (finely chopped)
• 2 cloves garlic (minced)
• 1/2 cup of brandy
• 6 cup unsalted chicken broth
• Salt and Pepper to taste
• 1/2 cup Grated Parmesan cheese
• Ingredients for making the risotto cakes:
• Cold (leftover risotto)
• 1 egg (beaten)
• 1/2 cup panko bread crumbs
• 1/4 cup of Italian bread crumbs
• 1/2 cup of olive oil
• Flat leaf parsley (chopped (optional))

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