Baked Mushroom Arancini Balls

Recipe Information

Ingredients

For the risotto

• ¼ cup olive oil
• 1 qt caramelized mushrooms sautéed with garlic (chopped small)
• salt and pepper (to taste)
• 6 tbsp unsalted butter (cut into 6 pieces, divided)
• ¼ cup shallot (finely diced)
• 4 cup Arborio rice
• 2 cup dry white wine, we recommend Anaba Chardonnay
• 1 tsp truffle salt
• 6 cup homemade stock (divided)
• 2 tsp fresh thyme (Chopped)
• 1 cup Parmesan cheese (grated)

To make the balls

• 3 cup cooked risotto (cooled)
• 1 egg
• .3 cup grated Parmesan
• .3 cup plain breadcrumbs
• 1.5 cup panko breadcrumbs
• olive oil spray
• kosher salt (to taste)

Directions

For the risotto

1. In a Dutch oven, cook 4 tablespoons butter & onion and cook until fragrant, about 1 minute. Add mushrooms and rice and cook, stirring frequently with wooden spoon, until grains are translucent around edges, about 2 minutes. Add wine and cook, stirring constantly and scraping up any browned bits, until wine is fully absorbed, about 2 minutes.

2. Stir in 4 cups of stock, thyme and season with salt and pepper. Increase heat to high and bring to a simmer. Stir, cover, and reduce heat to very low. Cook until almost all liquid has been absorbed and rice is just al dente, about 12 minutes.

3. Add 1 cup stock and cook, stirring constantly, until risotto is creamy, about 3 minutes. Remove off heat, cover and let stand for 5 minutes (risotto will continue to thicken as it sits).

4. Stir in Parmesan and remaining 2 tablespoons butter.

5. Let cool before using for arancini balls.

For the arancini balls

1. Prepare a baking sheet with parchment or spray. Preheat oven to 350 degrees.

2. Combine cooled risotto with the egg and Parmesan. Tip: If the risotto is too soft to hold together, add some breadcrumbs to the mixture to help hold together in the ball shape.

3. Form the risotto mixture into balls using a #16 scoop (about the size of a golf ball) and place on a plate. Spray the balls with olive oil. Dredge balls with panko and breadcrumb mixture, patting so it sticks to the arancini. Reshape the balls slightly to form an egg shape.

4. Place the arancini balls onto the baking tray upright so it stands taller than it is wide. This will help you obtain a ball shape because these will collapse a bit when baking.

5. Bake for 20 to 30 minutes until golden.

6. Remove from oven, salt and rest for 5 minutes before serving.

7. Serve with a romesco or marinara dipping sauc.