Risotto Cakes

Ingredients

• FOR THE MUSHROOM RISOTTO:
• 6 cups Unsalted Chicken Stock
• 4 Tablespoons Olive Oil
• 2 whole Shallots, Finely Chopped
• 2 cups Baby Portabello Mushrooms, Cleaned, Stems Removed, Chopped
• 2 cloves Garlic, Minced
• 1-½ cup Arborio Rice (Italian Short Grain Rice, Used For Making Risotto)
• ½ cups Brandy
• 1 teaspoon Salt To Taste
• 1 pinch Cracked Black Pepper
• ½ cups Grated Parmesan Cheese
• FOR THE RISOTTO CAKES:
• 1 whole Egg, Beaten
• 2-½ cups Cold, Leftover Risotto
• ½ cups Panko Bread Crumbs Plus More For Coating The Cakes If Desired
• ¼ cups Italian Bread Crumbs
• ½ cups Olive Oil
• 1 Tablespoon Flat-leaf Parsley, Chopped (optional)

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