Place porcini in small bowl. Pour enough boiling water over just to cover. Let stand until mushrooms soften, about 30 minutes. Rinse and drain well. Chop mushrooms and reserve. Melt 2 tablespoons butter in heavy medium saucepan over medium heat. Add chopped onion and Saute until almost tender, about 3 minutes. Add rice and stir 2 minutes. Mix in 3 cups chicken broth. Add porcini mushrooms and chopped carrot and simmer until risotto is very thick (wooden spoon drawn across bottom of pan will leave wide path) and rice is tender, stirring frequently and adding remaining chicken broth by 1/4 cupfuls if rice needs additional cooking, about 18 minutes. Mix in Pecorino Romano cheese and chopped tarragon; season risotto mixture to taste with salt and pepper. Transfer to bowl. Mix in egg. Cover and refrigerate overnight. Form mixture into six 3- to 3 1/2-inch-diameter patties, using about 1/2 cup risotto for each. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add risotto patties and cook until brown, about 5 minutes per side. transfer risotto cakes to plates. Garnish with tarragon sprigs and carrot curls. Serves 6. Bon Appetit April 1995 Per serving: 454 Calories (kcal); 39g Total Fat; (75% calories from fat); 9g Protein; 21g Carbohydrate; 280mg Cholesterol; 412mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (945g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 838 (49%)|
|Amt Per Serving||% DV|
|Total Fat 93.1g||124 %|
|Saturated Fat 38.1g||191 %|
|Monounsaturated Fat 32.5g|
|Polyunsanturated Fat 15.7g|
|Cholesterol 450.3mg||139 %|
|Sodium 1261.7mg||44 %|
|Potassium 1532.2mg||40 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 19.1g|
|Protein 184.2g||263 %|
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Calories per serving: 1700
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