Mushroom Risotto
Node Shortcode: [[nid:11597]]
1 Tbsp. rice oil
2 Tbsp. olive oil
1⁄2 cup onion, small dice
1 tsp. garlic, minced
1⁄2 lb. wild mushrooms, trimmed & rough chopped 1 cup Arborio rice
1 cup Pinot Noir
5 cups mushroom stock, hot (recipe below)
1 tsp. sherry vinegar
Kosher salt
Freshly ground black pepper
3 ounces Pt Reyes TomaTruffle cheese, shredded 2 oz Parmesan cheese, grated
2 oz butter
In a large pan or pot, heat rice oil over medium flame. Add the mushrooms and turn to high heat, cooking until mushrooms are golden brown on the edges. Season and remove mushrooms and set aside. Wipe out the pan, add 2 Tablespoons of olive oil and heat for 1 minute. Add onions and garlic. Sweat until onions are tender and translucent. Add Arborio rice and stir to coat. Add wine and reduce to almost dry. Add enough mushroom stock to just cover the rice and reduce to medium. Stir frequently to avoid scorching the risotto. Once the rice has absorbed most of the liquid, add enough stock to just moisten the risotto. Continue stirring and repeat until rice is fully cooked and tender. Remove from heat and add sherry vinegar, butter and truffle cheese. Stir until cheese is melted and butter is incorporated. Risotto should be weepy but not soupy. Season with salt & pepper. Place in serving bowls and top with grated Parmesan.
For the mushroom stock:
1 1⁄2 lb button mushrooms with stems intact, cleaned
Grate the mushrooms in a food processor fitted with the grating blade or
by hand on the large holes of a box grater. Transfer the grated mushrooms to a nonreactive pot and place over low heat. Sprinkle with salt and sweat the mushrooms for 5 to 7 minutes, until they have released their liquid. Add 3 cup water and allow the mushrooms to steep slowly, stirring occasionally, for 30 minutes. Remove from the heat and strain through
a fine-mesh sieve placed over a small heatproof bowl. Press against the mushroom pulp with the back of a spoon to force out as much liquid as possible. You should have about 4-5 cups mushroom stock. Discard the pulp.
To make arancini:
All-purpose flour
Egg wash
Panko breadcrumbs
Rice (or other neutral-flavored frying oil)
Transfer risotto to a sheet pan and allow to cool.
Refrigerate rice until cold. Scoop out rice, using the 1⁄2-ounce portion scoop Coat with all-purpose flour, then egg wash, then Panko. Arrange, in a single layer, on a sheet pan and freeze overnight.
Fry arancini at 3500 - 3750F until golden brown.