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Four gluten-free mushroom risotto cakes with crispy golden edges on a white plate, topped with thyme and Parmesan

Gluten-Free Mushroom Risotto Cakes

Pan-fried gluten-free mushroom risotto cakes with a golden crust and a soft, savory center. A smart use of leftover risotto or a make-ahead weeknight dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Risotto Base
  • 300 g Arborio rice
  • 250 g cremini mushrooms, finely chopped
  • 100 g shiitake mushrooms, finely chopped
  • 2 shallots, finely diced
  • 2 garlic cloves, minced
  • 120 ml dry white wine optional but adds depth
  • 900 ml warm vegetable stock kept warm in a separate pan
  • 30 g unsalted butter
  • 2 tbsp olive oil
  • 60 g Parmesan cheese, finely grated
  • 1 tsp fresh thyme leaves
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper
For Shaping and Frying
  • 3 tbsp rice flour or cornstarch, for dusting
  • 3 tbsp olive oil for pan-frying

Method
 

Make the Risotto
  1. Heat 2 tbsp olive oil in a large heavy-bottomed saucepan over medium heat. Add the shallots and cook for 3 minutes until soft and translucent.
  2. Add the garlic and thyme and cook for 1 minute until fragrant.
  3. Add the chopped cremini and shiitake mushrooms. Cook for 5 minutes, stirring occasionally, until the mushrooms release their liquid and the pan looks dry.
  4. Add the Arborio rice and stir for 1 to 2 minutes until the grains are coated and look slightly glassy at the edges.
  5. Pour in the white wine and stir until fully absorbed, about 1 minute.
  6. Add the warm stock one ladle at a time, stirring frequently and waiting until each ladle is absorbed before adding the next. Continue for 18 to 20 minutes until the rice is al dente and the risotto is thick and creamy.
  7. Remove from heat. Stir in the butter and Parmesan. Season with salt and pepper. The risotto should be slightly stiffer than a normal serving consistency.
  8. Spread the risotto onto a lined baking sheet or into a bowl. Cover and refrigerate for at least 2 hours or overnight until fully chilled and firm.
Shape and Fry the Cakes
  1. Divide the cold risotto into 8 equal portions, roughly 120 g each. Shape each portion into a round cake about 8 cm wide and 2 cm thick.
  2. Spread the rice flour on a plate. Dust each cake lightly on both sides, shaking off any excess.
  3. Heat 3 tbsp olive oil in a 12-inch nonstick or cast-iron skillet over medium heat until the oil shimmers.
  4. Add 3 to 4 cakes to the pan without crowding. Fry for 4 minutes without moving them until the bottom is deep golden and releases cleanly.
  5. Flip each cake once and fry for another 3 to 4 minutes until the second side is golden. Transfer to a plate lined with paper towel.
  6. Repeat with the remaining cakes, adding a little more oil if the pan looks dry. Serve immediately.

Notes

If your risotto feels too loose to shape after chilling, stir in 1 to 2 tbsp of rice flour before forming the cakes. This can happen if the risotto was made with a wetter stock ratio.