Mini Wild Mushroom Risotto Cakes with Parmesan

Ingredients

2 Tbsp. olive oil, divided
1 cup assorted mushrooms
(e.g., oyster, shiitake, cremini or button), chopped
2 tsp. minced garlic
1 tsp. salt, divided
1 cup water
1/2 cup Arborio rice
1/2 cup Villa Frizzoni Fancy Shredded Parmesan cheese,
           plus additional for topping
           RFS Item 70946
2 Tbsp. flour
1/2 tsp. baking powder
1 egg, lightly beaten
3 Tbsp. Bountiful Harvest Marinara sauce, optional
           RFS Item 12072

Directions

1. Heat 1 Tbsp. of olive oil in a skillet, add mushrooms, garlic and 1/2 tsp. salt. Cook, stirring often, 5 minutes; set aside to cool.
2. In a medium saucepan, bring 1 cup water and 1/2 tsp. salt to boil. Add rice, cover and reduce heat. Cook on low heat for 18 minutes; remove from heat and allow to cool slightly.
3. Sprinkle mushroom mixture, Parmesan, flour, and baking powder over rice and stir until combined. Stir in egg until well mixed; cover and refrigerate for 4 to 24 hours.
4. Heat remaining oil in a skillet. With wet hands, shape rice mixture into 20 individual 1 1/2-inch diameter round cakes. Cook 1 to 2 minutes on each side or until lightly browned. Serve warmed topped with a dollop of marinara sauce, if desired, and additional Parmesan cheese sprinkled on top.

Yield: 2 pieces per serving, 10 servings