Arancini Fried in Extra Virgin Olive Oil
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5 cups water brought to a simmer
2 cups of a mixture of dried Porcini mushrooms and Shitake mushrooms broken in to pieces or coarsely chopped
Bring the water just up to a simmer and then add the mushrooms. Allow to steep for 30 minutes before using in recipes. Strain before using.
- 5 cups mushroom stock
3 tablespoons Extra Virgin Olive Oil
2 shallots, finely chopped sea salt and freshly ground pepper
1 1/2 cups Arborio or Carnaroli rice
1/2 cup white wine
1 pound mixed wild mushrooms, thinly sliced
1/2 cup freshly grated Pecorino cheese
2 tablespoons chopped flat-leaf parsley
Truffled Wild Mushroom Risotto & Arancini in Baby Arugula UP Pesto
Porcini/Shitake Mushroom Stock
Make the risotto:
In a medium saucepan, bring the stock to a simmer. Keep warm. In a large saucepan, heat the olive oil and add the mushrooms. Season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes.
Add the shallots and saute for another few minutes until the mushrooms are nicely caramelized and the shallots are cooked through and translucent.Add the rice and cook, stirring until well coated with olive oil and beginning to toast. Add the wine and cook, stirring until the wine is absorbed.
Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when it is opaque and just the sauce that has formed from the rice, creamy. About 20 minutes total. Add the truffle oil and cheese in at the very end, and adjust the seasoning with salt and pepper.
Baby Arugula Pesto
1 large clove garlic chopped
Sea salt to taste
Add all of the ingredients to the the container of a a blender or food processor. Pulse to combine and adjust seasoning with salt if desired. Serve with the arancini above or with bread, pasta, vegetables.... you name it.