Chenal Country Club's Forest Mushroom Arancini
Serves 4 sides
5 cups chicken stock
½ ounce dried porcini mushrooms, rinsed
2 tablespoons (1/4 stick) butter
1 tablespoon extra-virgin olive oil
2 ½ cups finely chopped onions
12 ounces crimini mushrooms, finely chopped
2 large garlic cloves, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh marjoram
1 ½ Arborio rice or medium-grain white rice
½ cup dry white wine
¾ cup grated Parmesan cheese
as needed all purpose flour
3 eggs , whisked for egg wash
2 cups bread crumbs
Bring stock to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushroom and chop finely. Cover broth and keep warm over very low heat.
Melt butter with oil in heavy large saucepan over medium heat. Add onions: sauté until tender, about 10 minutes. Add crimini mushrooms. Sauté until tender, about 8 minutes. Add porcini, garlic and both herbs, sauté 4 minutes. Add rice, stir 2 minutes. Add wine, cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot stock, simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding a cup more stock and stirring often, repeating until all the stock is absorbed, about 30 minutes. Mix in cheese. Season with salt and pepper. Spread rice mixture into pan, cover and chill overnight.
Scoop rice mixture into 1 ounce balls. Flour lightly, coat in egg wash and roll in the bread crumbs. Chill until needed.
Heat oil to 350 degrees. Slowly add some of the rice balls, making sure not to crowd. Fry until golden brown, drain and repeat until all balls are fried. Serve.