4 Serves
60 Mins
Heat the stock in a saucepan over low heat to keep it warm.
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FrenchVitamin E
5 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
75 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
286 mg / 420 mgPhosphorus
719 mg / 1,250 mgPotassium
1587 mg / 4,700 mgSodium
1030 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
7 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
136 gAlcohol
0 g
In a separate saucepan, heat the cooking oil over medium-low heat. Add the onions and sauté until softened.
Stir in the garlic and mushrooms, cooking for 5 minutes until the mushrooms are tender.
Add the thyme and rice, stirring to coat the grains thoroughly. Pour in the wine and cook until the liquid has evaporated.
Gradually add the warm stock one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is creamy and cooked through.
Season the risotto with salt, pepper, and a squeeze of fresh lemon juice to taste.
In a small pan, warm the truffle oil and sauté the garlic until aromatic. Add the tomato and tomato paste, cooking until thickened. Stir in the chardonnay and simmer for 2 minutes.
Shape the cooled risotto into cakes using a measuring cup. Coat each cake thoroughly in panko breadcrumbs.
Heat oil in a frying pan and cook the risotto cakes until golden brown on both sides. Serve with the prepared tomato sauce.
35
g39
g21
g
Italian