Risotto Cakes with Roasted Mushroom Caviar

In a large saucepan, heat olive oil over medium heat; add shallot and garlic, and cook until tender, 30 seconds. Add rice; cook, stirring frequently, until lightly toasted, 5 minutes. Add white wine; cook until wine is absorbed by rice, 4 minutes. Add warm broth, about ¾ cup at a time, and cook, stirring constantly, letting broth get absorbed after each addition, until rice is tender and creamy, about 10 minutes after each addition. Stir in mushrooms, cheese, salt, and pepper.

Spread rice mixture ¾-inch deep into a rimmed baking sheet. Refrigerate for 3 hours.

Using a 1-inch biscuit cutter, cut circles.

In a shallow skillet with straight edges, pour oil to a depth of 2 inches; heat over medium heat until a deep-fry thermometer registers 350°. In a large bowl, whisk together rice flour and soda water. Dip risotto cakes into batter, shaking off excess. Fry until golden brown, about 3 minutes.

Remove from skillet, and let drain on paper towels. Top with Goat Cheese Cream and Roasted Mushroom Caviar. Garnish with fresh parsley, if desired.

Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

In a large bowl, toss together mushrooms, oil, salt, and pepper. Spread evenly onto prepared pan.

Bake until browned, 30 minutes.

Chop roasted mushrooms, reserving ½ cup for Risotto Cakes. In a medium bowl, stir together remaining chopped mushrooms, truffle oil, and vinegar.

In a small bowl, stir together goat cheese, sour cream, and salt. Spoon into a pastry bag for piping. Refrigerate for up to 5 days. Remove from refrigerator 30 minutes before using.