Mushroom Risotto Cakes Filled with Duck Liver, Baby Greens, and White Truffles

Recipe by: George Bumbaris
Makes: 8 portions

Nutrition Facts (per serving): Calories: 475; Total Fat: 22g; Saturated Fat: 10g; Carbohydrates: 45g; Dietary Fiber: 7g; Sugar: 7g; Protein: 26g; Cholesterol: 155mg; Sodium: 1183mg.

Total Time: 1 hour 30 minutes Preparation: 45 minutes Cooking: 45 minutes

Ingredients

For the Mushroom Risotto Cakes:
- 16 ounces assorted mushrooms (such as chanterelle and portobello)
- 1 tablespoon olive oil
- Salt and cracked black pepper
- 6 cups mushroom broth or stock
- 3 ounces butter
- 1/4 cup finely chopped onion
- 1/2 tablespoon minced garlic
- 8 ounces carnaroli rice
- Eight slices of duck liver, about 1 1/2 oz each
- 1 tablespoon finely chopped parsley
- 4 ounces grated Parmigiano-Reggiano cheese
- 2 tablespoons finely chopped shallots
For the Salad:
- 2 cups petite greens (such as mche and chervil)
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
Garnish: 1 white truffle, optional

Preparation

Prepare the mushrooms: Remove stems and cut mushrooms into even pieces. Warm a skillet and saut with olive oil for about 5 minutes until soft and golden; season with salt and pepper. Reserve one-third of the mushrooms for the sauce and set aside the rest.
Cook the risotto: Keep the mushroom broth at a gentle simmer. In a heavy-bottomed pot, melt 1 tablespoon of butter over medium heat, add the chopped onion and cook until translucent (about 5 minutes). Add garlic and cook 1 minute. Stir in the rice until the edges turn translucent. Add a ladle of hot stock and stir until absorbed, seasoning with salt and pepper as you go. Continue adding broth one ladle at a time, stirring, until rice is al dente but still slightly firm.
Cool the risotto: For firmer cakes, spread the finished risotto in an even layer on a baking sheet and allow it to cool.
Sear the duck liver: Season liver slices with salt and pepper and quickly sear in a hot saut pan until golden on both sides. Drain on absorbent towels to remove excess fat.
Form the cakes: Grease a baking tray and place eight 3 x 1-inch ring molds. Fill each mold halfway with the cooled risotto, place one slice of duck liver in the center, then cover with more risotto until the molds are full. Sprinkle each with Parmigiano-Reggiano and refrigerate until ready to bake. Preheat oven to 375F, remove molds carefully, and bake the cakes for about 12 minutes.
Make the mushroom sauce: In a pan, melt 1/2 ounce butter and saut shallots until lightly caramelized. Add the reserved mushrooms and cook 1 minute. Increase heat, add remaining mushroom stock, and reduce by half. Season to taste and swirl in the remaining butter before serving.
Dress the salad and plate: Toss the petite greens with salt, pepper, olive oil, and balsamic vinegar. Plate the risotto cakes, ladle mushroom sauce around them, top each with the dressed greens, and shave white truffle over the top if using.