Risotto Cake with a Truffled Baby Artichoke Salad and Parmesan Cream Sauce

Prep Time

10 Minutes

Cook Time

50 Minutes


Serves 8


Most ingredients are available in the market!


For the Risotto Cake:

1 lb Arborio Rice
2 tbsp Extra Virgin Olive Oil
1 cup White Wine
4 cups Chicken Stock, Warm, Divided
4 tbsp Butter, Unsalted
1 ea Onion, Minced
1 cup Parmesan Cheese, Grated
3 tsp Kosher Salt
2 tsp Fresh Ground Black Pepper

For the Artichoke Salad:

8 ea Baby Artichokes, Clip the outer leaves and peel the stem
2 tbsp Canned Black Truffles, Minced
1 ea Shallot, Minced
1 1/2 cups Parmesan Cheese, Grated
2 tbsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
2 tsp Truffle Oil
2 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper

For the Parmesan Crema:

1/2 cup Parmesan Cheese, Grated
2 cups Heavy Cream
1 tsp Freshly Ground Black Pepper

Method of Preparation

1. For the Risotto Cake: Heat olive oil in a large saucepan over medium heat.
2. Add the onions and cook until translucent.
3. Add the rice and stir well to coat with oil.
4. Cook for 2 to 3 minutes to get a good “sear” on the rice.
5. Add the wine and 1 cup of chicken stock.
6. Once the liquid is absorbed, add an addition 1/2 cup of chicken stock.
7. Cook until liquid is absorbed and repeat until the rice is cooked through.
8. Fold in the butter and parmesan cheese.
9. Season with salt and pepper.
10. Pour onto a sheet pan 1/2inch thick.
11. Refrigerate until cooled.
12. Remove from the refrigerator and cut the risotto into 3inch rounds.
13. Pan-fry the rounds until brown and crispy on both sides.
14. Place them on a sheet pan and cook for 10 to 12 minutes in the oven at 300 degrees F.
15. Set aside.
16. For the Artichoke Salad: Shave the artichokes lengthwise with a mandolin.
17. Place in a large mixing bowl and toss with remaining ingredients.
18. Set aside.
19. For the Parmesan Crema: Heat the cream in a medium sauce pan over high heat.
20. Reduce the cream by half; be careful not to burn the cream.
21. Whisk in the Parmesan cheese.
22. Season with pepper.
23. To serve: Place a warm risotto cake in the center of a plate.
24. Place 1 cup of the artichoke salad on top.
25. Drizzle with the Parmesan crema.
26. Serve immediately.

Recipe Source

Tastes of Italia Magazine, June 2011 Issue