Mushroom Arancini with Farro

Recipe courtesy of Kimball C. Jones, food and wine consultant

 

Yield: 40 servings

Ingredients

Mushroom Ragu
1 tablespoon olive oil
1 pound crimini mushrooms, diced
1/4 pound king trumpet mushrooms, diced
1/4 cup carrots, peeled and finely diced
1/2 cup onion, peeled and finely diced
2 tablespoons celery, finely diced
1 clove garlic
1 cup chicken stock

Faro/Rice Mixture

1/4 cup faro
1/2 bulb large onion, peeled and finely diced
1 cup Arborio rice
4 cups chicken stock
1/4 cup Parmesan cheese, grated
Lemon juice, to taste

Breading
2  eggs, whisked with an equal amount of water
All-purpose flour, as needed
Panko bread crumbs, as needed
Canola oil, as needed, enough to cover arancini when frying

Directions

For Mushroom Ragu: Heat the olive oil over medium high heat. Add the mushrooms and cook until they start to lightly brown. Add the carrots, onion and celery and cook until lightly wilted, stirring often. Add the garlic and stir for a few seconds. Add the chicken stock. Reduce until all of the liquid is gone. Season with salt and pepper

For Faro/Rice Mixture: Cook faro in salted water until al dente, about 5 to 7 minutes. Drain and reserve. Heat chicken stock to a boil. Heat large pan over medium high heat, add a little olive oil and onion. Cook until onion softens and add rice. Cook until it starts to stick on the bottom of the pan. dd just enough stock to cover and cook rice until it dries out, stirring constantly. Let it really dry out then add more stock. Keep repeating until the rice is al dente. Remove from the heat and add the Mushroom Fagu, faro and parmesan cheese. Season to taste with lemon juice, salt and pepper.

For each serving, to order: Prepare separate dishes with each of the Breading ingredients. Scoop the Faro/Rice Mixture into 1 tablespoon portions. Dip hands in water and roll arancini into balls. Lightly coat in flour, then egg, then bread crumbs. Add enough canola oil in a deep pot to cover arancini. Heat to 350 degrees and keep temperature constant. Drop three arancini into oil at a time and cook until golden brown. Remove with a strainer and place on paper towels to drain. Serve immediately.

 

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