Lulu's Wild Mushroom Risotto Cakes

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Lulu Powers


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4 cups dried wild mushrooms, such as porcini, shiitake and morel

3 tablespoons olive oil

1 cup peeled, thinly sliced shallots

2 cloves garlic, peeled

6 cups chicken stock

2 cups dry red wine

2 cups dry white wine

2 sprigs fresh thyme

1 teaspoon sugar

1 tablespoon kosher salt

2 teaspoons white pepper

2 tablespoons olive oil

½ cup chopped yellow onion

3 cups Arborio rice

reserved mushroom liquid from previous step

reserved chopped mushrooms from previous step

1 stick unsalted butter, softened

3 tablespoons dry vermouth

1 cup grated Parmesan, Asiago or fontina cheese, or combination

1 tablespoon truffle oil

½ cup sour cream

chopped chives

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