Vegan Risotto Cakes

Ingredients

• •1 cup arborio rice
• •32 oz no-chicken broth
• •1 garlic clove
• •2 garlic cloves
• •1 lemon
• •oil
• •2 tablespoons olive oil
• •1 large onion
• •panko bread crumbs
• •salt and pepper
• •1 cup shiitake mushrooms
• •1 tablespoon thyme
• •1 large tomato
• •1 tablespoon tomato paste
• •2 teaspoons truffle oil
• •2 teaspoons chardonnay wine

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Method

From foodista.com — read the original

1. 1Heat the broth in a pan and keep warm on the stove top. In a medium size sauce pan, add the oil and heat over medium low. Once the oil is heated, add the onions and saute until slightly softened.
2. 2Add the garlic and mushrooms and continue to cook for 5 minutes.
3. 3Add the thyme and rice and stir so the rice is coated.
4. 4Add the wine and stir for a few minutes until the alcohol is cooked out. Now begin adding the broth, one or two ladles at a time. Stir the rice and as the rice absorbs the broth add more.
5. 5Stir constantly and repeat the process of adding more broth as needed until little or no broth is left. This process will take approximately 25 minutes.
6. 6Add the salt and pepper to taste. Finally, give it a liberal squeeze of fresh lemon juice, to taste. Sauce:Warm the truffle oil in a saute pan and add the garlic.
7. 7Saute only until it becomes aromatic.
8. 8Add the tomato and tomato paste and cook until it pulls together and becomes slightly thickened.
9. 9Add the chardonnay and cook 2 minutes more. Season to taste. Making the Cakes:Using a 1/4 cup measure, measure out the risotto and press into cake like shapes. Dip the cakes in panko bread crumbs covering completely.
10. 10Heat the oil in a saute pan and lay the cakes into the oil. Cook until browned and flip over browning the other side.
11. 11Serve with a small dollop of tomato sauce.