Truffled Wild Mushroom Risotto Cakes With Smoked Sturgeon

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The risotto cakes:

6 ounces wild mushrooms (chanterelle, maitake, porcini, morel) or a combination of wild and farmed mushrooms (shiitake, oyster, cremini)

4 tablespoons olive oil, plus more as needed

1-2 tablespoons unsalted butter

Kosher salt

Freshly ground black pepper

1 tablespoon Marsala

1/4 cup finely chopped yellow onion

1/2 teaspoon minced garlic


1/2 cup Arborio rice

1/4 cup dry, unoaked white wine

1 1/2 cups very hot unsalted or low-sodium chicken broth

1 to 1 1/2 cups hot water

Cooking spray

1/2 cup panko bread crumbs

The optional butter sauce:

3 tablespoons unsalted butter

Squeeze of lemon

To serve:

White truffle oil (see ingredients information, page 35)

4-6 ounces smoked sturgeon or smoked trout, flaked

Microgreens or chervil (optional garnish)

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