Wild Mushroom Ragut On Crispy Risotto Cakes With Truffles Recipe

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Emeril Lagasse on Food Network


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1/4 cup plus 1 tablespoon olive oil

1 cup mushroom, chicken, or veal stock

Flour, for dusting (recommended: Wondra)

2 tablespoons tomato paste

2 cloves garlic, smashed

2 tablespoons olive oil

1 1/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon minced garlic

1 pound Arborio rice

1/4 teaspoon freshly ground white pepper

Basic Risotto, recipe follows

1 tablespoon minced parsley leaves

1 cup chopped fresh tomatoes

1/2 cup minced yellow onion

1 cup grated Parmesan, plus extra for garnish

2 pounds wild and exotic mushrooms, such as black trumpet, morels, honshemeji, and chanterelles, cleaned and diced

1/2 teaspoon salt

2 teaspoons chopped fresh thyme leaves

2 tablespoons unsalted butter plus more for the risotto cakes

2 teaspoons chopped fresh oregano leaves

Shaved truffles, for garnish

2 quarts chicken stock

2 tablespoons butter

1 cup small diced onions

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