Fried Wild Mushroom Risotto Balls (Arancini di Riso )

Servings

36

Ingredients

Wild Mushroom Mixture

2 tablespoons Butter
3 clove Garlic Finely chopped
1 pound Wild mushrooms
TT Salt and Pepper TT= To Taste

Risotto

2 tablespoons Butter
1 cup Onions finely chopped
2 cups Arborio rice
1/2 cup White wine
2 sprigs Thyme
7 cups Chicken stock Hot
1 Recipe Wild mushroom mixture
4 tablespoons Butter
1 cup Parmesan cheese freshly grated
TT Salt and Pepper TT= To Taste

Service

Oil for frying
1 Recipe Wild mushroom risotto
5 ounce Fontina cheese cut into 1/4 or mozzarella
4 Yolks
2 cups Flour
6 Eggs beaten
4 cups Bread crumbs

Directions

Wild Mushroom mixture:
Place the butter into a sautee pan and put over medium heat. When the butter is melted add the garlic and cook for about a minute or until it is fragrant. Add in the wild mushrooms and cook for about 4 minutes or until the mushrooms are cooked. Season To Taste with Salt and Pepper and hold for risotto.

Wild Mushroom Risotto:
In a large sautee pan, heat the butter over medium heat. Add the onion and cook until translucent but not browned, 8 to 10 minutes. Once the onions are translucent add the rice and stir with a spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice ensuring that it is all cooked off before you add any stock. Add a 6-ounce ladle of the chicken stock and cook, stirring, until it is absorbed. Add in two sprigs of thyme. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15-20 minutes. Remove the thyme and add in the mushroom mixture. (See Note Below) Remove from heat and stir in the butter and cheese until well mixed. Season to Taste with salt and pepper and place on a sheet pan to cool down. This can be done a few days ahead.

Note: You may not need all of the stock.

Service:
Place the wild mushroom risotto in a large bowl and add in the four yolks, mix until thoroughly mixed. Place about two tablespoons of the risotto into your hands and place a square of fontina into it and roll. This should make a ball about 1 ½ inches. Repeat until all of the risotto is formed into balls. Place the flour, eggs and bread crumbs in separate bowls. One at a time dip them into the flour, shake off excess, then into the egg mixture and then into the bread crumbs and place on a sheetpan. Fry them in 350 degree oil for about 3-4 minutes or until golden brown. You may want to do these in batches. Serve, Enjoy!