Cheesy Mushroom Arancini

Updated at: Wed, 16 Aug 2023 16:39:43 GMT

Step 1

-let’s make risotto! Start by placing your stock in a medium pot over low heat to warm it up. -then let’s cook your shallots and garlic in the olive oil over medium heat just until they are translucent but not quite browned, then add your mushrooms and cook for 3-4 minute, allowing them to just barely start to brown. -add your Arborio rice and cook, stirring constantly, for one minute, then add the white wine and cook while continuing to stir until the wine is almost totally evaporated. -working with about 2 cups at a time, add the warm stock to the rice and cook on low heat stirring very frequently until the stock is almost evaporated, then add more stock and keep stirring. -you want the rice to still barely have a bit to it, but very little liquid so that it sets and we can roll it into balls. It’s important to stir frequently so as to help release starch from the rice. -once you’ve reached the correct rice texture and level of moisture, turn off the heat, season with salt and pepper and fold in the Parmesan cheese, parsley and lemon zest, then transfer to a container and cool in fridge until totally chilled. You can even make it the day before. -once chilled, use an ice cream scoop to scoop even sized balls onto a sheet pan. You should get about 15 depending on size. Cut your chosen cheese into 1/2 inch chunks and place on chunk on top of each rice ball, then press the cheese into the ball and, using your hands, form perfect spheres of risotto balls that now encapsulate the cheese. Repeat with each ball and chill for 30 minutes. -set up a breading station, flour in one container, the three beaten eggs in a medium bowl, and finally both bread crumbs in another container. Season the flour and breadcrumbs with the garlic powder, oregano, salt and pepper. -bread each ball by dusting in the flour, then dipping in egg and finally rolling around in the breadcrumb mix. You may want to reshape the balls after the final coating of breadcrumb. Repeat with all balls

Step 2

-fry the Arancini in fresh oil at 350*F for 3-5 minutes or until we’ll browned and hot in the middle -serve with your favorite sauce—I like a garlicky aioli or a spicy marinara!

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