Name: Mushroom and Thyme Risotto Cakes with Roasted Tomato and Arugula Salad
Yield: Serves 6 as a first course or light lunch
Ingredients: 3/4 cup plus 3 tablespoons vegetable oil; 3 large cloves garlic, minced; 12 ounces white mushrooms, thinly sliced; 1 1/4 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 6 cups chicken stock or low-sodium chicken broth; 1 medium Spanish onion, finely diced; 1 1/4 cups arborio rice (12 ounces); 1/2 cup dry white wine; 1/4 cup fresh thyme leaves; 1 cup plus 2 tablespoons all-purpose flour; 3 eggs, lightly beaten; 1 1/2 cups plain bread crumbs; Accompaniment: Roasted Tomato and Arugula Salad

In order to be kosher when served with meat, the risotto in these cakes is dairy-free. It gets its creaminess exclusively from the starchy rice, so it's important to cook it slowly, stirring continuously, to release as much starch as possible.

If you don't need to avoid dairy, you could replace half the vegetable oil with melted unsalted butter and stir in 1/2 cup grated Parmesan cheese with the mushrooms and thyme for extra flavor.

Recipe notes

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