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Mushroom arancini

Preparation

15 minutes

Cooking

30 to 35 minutes

Servings

24 arancini

Mushroom arancini
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Ingredients

125 ml (1/2 cup) dried boletes (or your favourite dried mushrooms)
30 ml (2 tbsp.) olive oil
2 French shallots, minced
1 garlic clove, minced
250 ml (1 cup) Arborio rice
125 ml (1/2 cup) white wine

500 ml (2 cups) chicken broth
60 ml (1/4 cup) Parmesan, freshly grated
Salt and freshly ground black pepper
125 ml (1/2 cup) all-purpose flour
3 eggs, beaten
30 ml (2 tbsp.) milk
500 ml (2 cups) bread crumbs, sifted

Directions

  1. In a bowl, rehydrate the boletes by submerging them in boiling water.
  2. Soak for about 15 minutes or until soft.
  3. Drain and squeeze well.
  4. Chop finely and set aside.  
  5. In a saucepan, heat the oil over medium heat. Brown the shallots and chopped boletes for 2 to 3 minutes.
  6. Add the garlic and cook for another minute.
  7. Add the rice and coat with oil.
  8. Moisten with white wine and reduce the heat to medium-low.
  9. Once the rice has absorbed all of the wine, add 1/4 of the chicken broth.
  10. Cook slowly for 25 minutes, stirring frequently. Add the broth gradually as the rice absorbs the liquid.
  11. Reduce the heat for the last 5 minutes of cooking.  
  12. When the rice is soft and has absorbed all the liquid (just before it starts sticking to the bottom of the pot), remove from the heat.
  13. Add the Parmesan.
  14. Season with salt and pepper.
  15. Spread on a baking sheet and set aside in the refrigerator for at least  TEMPS?.
  16. Preheat the deep fryer to 190°C (375°F).
  17. Make small rice balls.
  18. In a shallow plate, mix together the milk and eggs.
  19. In two other plates, place the flour and bread crumbs separately.
  20. Bread the arancini in three steps: first flour them, then dip in the egg wash, and finally coat with bread crumbs.
  21. Sift the bread crumbs.
  22. Repeat the previous step with the egg wash and bread crumbs.
  23. Deep-fry the arancini for about 2 minutes, until nicely browned.
  24. Pat dry with paper towels.
  25. Spear each arancini with a toothpick.
  26. Serve hot with spicy tomato sauce.

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