Wild Mushroom Ragut on Crispy Risotto Cakes with Truffles

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Very tasty! The risotto cake was the best part. Crispy on the outside, still creamy on the inside. If I was going to make this again the only thing I would do differently would be to use button mushrooms and portabellos (or criminis. I spent a lot of money on shitaki and oyster musrooms as well but I think their delicate flavor was overpowered by the thyme and tomato in the recipe. Still tasty but could be made using less expensive mushrooms for the same effect.

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Never thought my husband would care for such a strongly highlighted mushroom meal, but he went back for seconds. I also used shitake, criminis and reconstituted porcinis as my base. I used the porcini liquid-strained-as my broth and leaned the heavenly risotto cake over some sauteed spinach and spooned the mushrooms over the cake. With a chicken cutlet on the side, it was a perfect meal. Once again, Emeril, you never disappoint-Thank you!