- Mushroom Risotto; Arancini Base Ingredients-
- 8 cups chicken broth
- 1/2 ounce porcini mushrooms dried
- 1/4 cup butter unsalted
- 2 Tbsp olive oil
- 2 cups onions finely chopped
- 2 cups onions finely chopped
- 10 ounces white mushrooms finely chopped
- 2 cloves garlic minced
- 1 1/2 cups Arborio rice or short-grained white rice
- 2/3 cups dry white wine
- 2/3 cups parmesan grated
- Salt and freshly ground pepper optional
- Arincini Ingredients-
- About 2 cups vegetable oil for deep frying
- 2 large eggs beaten to blend
- 2 cups mushroom risotto base mixture first part of recipe
- 1/2 cups parmesan grated
- 1 1/2 cups Italian style breadcrumbs dried
- 2 ounces mozzarella cut into 1/2 inch cubes
- salt to taste
- Pomodoro Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 small yellow onion
- 2 cloves garlic chopped
- 1 28 ounce can whole peeled tomatoes pureed
- 1/4 tsp sugar
- 1/4 tsp kosher salt or to taste
- 5 basil leaves about
Mushroom Risotto: Arancini Base
Bring the broth to a simmer in a medium saucepan over medium heat. Add the porcini mushrooms, lower the heat and let sit until the mushrooms are tender, about 5 minutes. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and set aside. Keep the broth warm over very low heat.
Melt the butter in a large saucepan over medium heat, and then add the olive oil. Add the onions and sauté until tender, about 8 minutes. Add the white mushrooms, reserved porcinis and garlic. Sauté until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes.
Add the wine, and cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
Continue to cook until the rice is just tender, and the mixture is creamy, adding more broth a cup at a time and stirring often, about 28 minutes. The rice will absorb 6 to 8 cups of broth.
Mix in the parmesan and season with salt and pepper to taste.
Pour enough oil in a heavy large saucepan to reach a depth of 3 inches. Heat the oil over medium heat to 350°
Stir together the eggs, mushroom risotto, parmesan, and 1/2 cup of the breadcrumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the mixture, form the risotto into 1 inch diameter balls. Flatten slightly using your thumb and insert 1 cube of mozzarella into the center of each, pinching and rolling to enclose the cheese. Roll each ball in the breadcrumbs to coat.
Working in batches, add the rice balls to the hot oil and cook until golden brown and heated through, about 4 minutes, turning them as necessary. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt immediately. Let rest for 2 minutes. Serve hot with Pomodoro Sauce for dipping.
In sauté pan over medium heat, add olive oil and heat until shimmering. Add the onion and sauté until translucent, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.
Add puréed tomatoes to the pan and stir over medium-low heat for about 15 minutes. Finish by adding sugar, salt and garnish with chopped basil leaves.