Wild Mushroom Arancini
Serves 4-6 (depending on size of scoop)
Ingredients
Parsley Truffle Vinaigrette (optional for serving) - makes 1½ cups
- 1 cup rice wine vinegar
- 1 medium shallot, minced
- 1 cup canola or vegetable oil/olive oil blend
- 1 bunch flat-leaf parlsey, leaves only, minced
- 1 tbsp truffle oil
- salt to taste
- pepper to taste
For Mushroom Stock
- 1 tbsp canola oil
- ½ small onion, diced
- 1 bay leaf
- 2 cups mixed wild mushroom stems (King oyster, brown beech, porcini, etc.), tops reserved
- enough water to cover mushroom stems by 1"
- 3-4 thyme sprigs
For Sautéed Mushrooms
- reserved tops from 2 cups mixed wild mushrooms
- 1 tbsp canola oil
- pinch of salt
- pinch of pepper
- ½ cup shredded Parmesan cheese
- 4 tbsp chopped chives
- 1-2 tbsp truffle oil
For Risotto
- 3 tbsp olive oil
- 2 tbsp chopped onion
- 1 cup arborio rice
- 1 tsp minced garlic
- 4 oz (½ cup) dry white wine
- 1 bay leaf
- 3 cups warm or hot mushroom stock*
- pinch of salt
- pinch of pepper
For Frying & Serving
- 3 cups canola oil
- 3 cups unseasoned breadcrumbs (panko used for this recipe)
- pinch of salt
- sprinkling of shredded Parmesan cheese
Equipment
- fine-mesh strainer
- heavy-bottomed skillet or pot
- wooden spoon
- small scoop for portioning
- deep-fry or candy thermometer
- slotted spoon or spider skimmer
How-to
Parsley Truffle Vinaigrette (optional for serving - but worth it!)
- Put the minced shallot and the rice vinegar in a nonreactive sauce pan on medium heat and reduce down to about 3 tbsp so that the shallots have absorbed most of the vinegar and are plump, about 20 minutes
- Let the mixture cool for about 15 minutes
- Place the shallots/vinegar mixture in a blender and drizzle in the oil on a medium speed. Once the oil has been added, add parsley and truffle oil and blend to incorporate
- Season with salt and pepper to taste and set aside for plating
Make Mushroom Stock
- Remove the stems from the mushrooms, setting the tops aside
- In a heavy-bottomed pot, heat 1 tbsp canola oil on medium-high heat
- Add onions and sweat for 1 minute
- Add bay leaf and mushroom stems and cook for 3-4 minutes
- Cover the stems by 1" with water, bring to a simmer (low boil) and simmer for 30 minutes
- Turn off heat, add thyme, and set stock aside to steep and cool slightly for 10 minutes
- Pass stock through a fine-mesh strainer and set aside to use in making the risotto
Sauté Mushroom Tops
- In a pan over high heat, add reserved mushroom tops (with no oil), then add 1 tbsp canola oil, and cook 1-2 minutes. Season with salt and pepper, then remove from pan to cool
- Once cool enough to the touch, chop finely and set aside
Make Risotto
- Heat a heavy-bottomed sauce pot over medium heat, add the oil and onions and sauté the onions until softened, 1-2 minutes
- Add the arborio rice, stir with a wooden spoon to coat the rice with oil, and lightly toast the rice for about 2 minutes. Add garlic and stir for a few seconds just to incorporate the garlic into the mixture
- With the pan off the heat, add the white wine. Place pan back on the heat and allow rice to absorb the wine
- Add in the bay leaf and one-third of the strained mushroom stock
- Continue to add in the stock, about ¼ cup at a time, until the rice has absorbed the liquid. Repeat until it is fully cooked and soft, stirring frequently. This process takes about 15-18 minutes. Season to taste with salt and pepper
- Remove the cooked rice from the pan, spread on a parchment-lined cookie sheet and let cool
Shape & Fry Arancini
- Heat canola oil to 350º in a large, heavy-bottomed pot
- Combine the risotto, chopped mushrooms, grated Parmesan, chives and truffle oil in a large bowl and mix until combined
- With a spoon or small ice cream scoop, form ½" to 1" balls and roll in the breadcrumbs
- Begin frying in batches until golden brown, about 2 minutes per batch. Don't overcrowd the pot so as to keep temperature constant at 350º. Remove from the heat and drain on paper towels
- Season immediately with salt and sprinkle with Parmesan cheese to serve