Mushroom Risotto Balls

Author: Canadian Living

Arancini are elegant, crispy bites of warm risotto with melting cheese centres. If desired, they can be further elevated by the addition of a drizzle of white truffle oil when stirring in the Parmesan. For convenience, make the risotto a day ahead.

  • Portion size 48 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2009

Ingredients

  • 2 pkg dried porcini mushrooms
  • 2 1/2 cups sodium-reduced chicken broth
  • 2 1/2 cups sodium-reduced vegetable broth
  • 3 tablespoons salted butter
  • 1 onion finely diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 cups arborio rice
  • 1/3 cup dry white wine
  • 1/3 cup sodium-reduced chicken broth
  • 1/3 cup grated parmesan cheese
  • 24 cubes fontina cheese
Coating:
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 1/4 cup dry bread crumbs
  • 4 cups vegetabIe oil for frying, enough to submerge food

Method

In heatproof bowl, soak mushrooms in 1-1/4 cups (300 mL) boiling water for 30 minutes. Strain, reserving soaking liquid. Finely chop mushrooms and set aside.

In saucepan, bring chicken broth, 2-1/2 cups (625 mL) water and reserved mushroom liquid to simmer; keep warm.

In large skillet, melt 2 tbsp (25 mL) of the butter over medium heat; cook mushrooms, onion, salt, thyme and pepper until onion is translucent, about 5 minutes. Stir in rice to coat.

Stir in wine; cook, stirring, until no liquid remains. Reduce heat to medium-low. Stir in warm broth, 1/2 cup (125 mL) at a time and adding more when completely absorbed, until rice is creamy and tender, 20 to 22 minutes.

Stir in Parmesan cheese and remaining butter. Transfer to shallow dish; let cool. Cover and refrigerate until cold, 2 to 3 hours.

Using damp hands, roll rice mixture by rounded 1 tbsp (15 mL) into balls. Insert Fontina cheese cube into centre of each and roll to enclose cheese.

Coating: Place flour in shallow dish. In second dish, beat egg with 2 tbsp (25 mL) water; place crumbs in third dish. One at a time, roll balls in flour. Dip into egg then roll in crumbs to coat. Place on waxed paper–lined baking sheet. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In deep-fryer or large saucepan, heat 3 cups (750 mL) oil until deep-fryer thermometer registers 340 to 350°F (170 to 180°C) or 1-inch (2.5 cm) cube of white bread turns golden in 1 minute.

Deep-fry risotto balls, in batches, until golden brown and heated through, about 3 minutes. Drain on paper towel–lined tray. (Make-ahead: Let cool; cover and refrigerate in airtight container for up to 24 hours. Reheat on baking sheet in 425°F/220°C oven until heated through, about 10 minutes.)

Nutritional facts Per piece: about

  • Sodium 95 mg
  • Protein 2 g
  • Calories 79.0
  • Total fat 3 g
  • Potassium 24 mg
  • Cholesterol 11 mg
  • Saturated fat 1 g
  • Total carbohydrate 11 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Mushroom Risotto Balls

Login