Shitake-Maitake Risotto Cake with Sesame Pistachio Sauce

Cake:
2 tbsp butter
6 oz shitake mushrooms, finely chopped
1 clove garlic, minced
1/4 c. raisins, chopped
1 tbsp rice wine vinegar
pinch red pepper flakes
3 c. cooked sticky brown rice
1 egg
2 tbsp breadcrumbs (approx.)
salt & pepper
grapeseed oil to saute

Sauce:
2/3 c. dry roasted pistachios
2 c. water
2 tbsp rice wine vinegar
2 tsp sesame oil
4 tbsp olive oil
salt & pepper

Garnish:
5 oz maitake mushrooms
2 tbsp butter
salt & pepper

Melt butter in saute pan, add garlic and shitakes. Saute until liquid has emerged and reduced; about 7 minutes. Add vinegar, raisins, and red pepper flakes, cook about 1 min until vinegar reduces. Add to brown rice in separate bowl; stir in egg and 1/2 breadcrumbs. Add more breadcrumbs as needed until patties form easily. Set aside.

In separate pan, bring water and pistachios to boil, let cook until soft, about 7 min. Add pistachios and their water to food processor, blend with remaining sauce ingredients.

Coat hot frying pan with grapeseed oil, form rice patties with hands, saute each side until golden brown, about 2-3 min per side.

Saute maitake mushrooms in butter, plate and serve. Makes about 8 patties.