Mushroom arancini

This recipe is complex both in instruction and flavor, making it the perfect recipe to impress someone ;)

Video here :)

Ingredients Risotto:

• 400g mushroom of your choice tinnily diced or sliced (or both)

• 4 shallot tinnily sliced

• 1 bulb garlic minced

• 2 Tbsp dehydrated Chives

• 4 Tbsp Parsley

• 4 tbsp bacon fat, or oil, or butter 2 Cups Arborio rice (you CANNOT use an other type or rice for risotto)

• 1/2 cup white wine

• 2,5 Cups of mushroom stock (homemade unsalted is better) 2,5 Cups of vegetable stock (homemade unsalted is better)

• 2 Cups grated Parmesan (not the powdered stuff)

• 4 Tbsp Lime or lemon juice

• 1 Tbsp Maple syrup

• 1 Tbsp Steak seasoning (or salted herbs, or salted seasoning that pair well with mushroom) 1 Tbsp msg

• Salt pepper to taste (probably a lot if you use homemade stock since it's not pre salted)

Steps:

1. In a medium pot, mix the vegetable stock and the mushroom stock, bring to a boil then remove from heat as soon as it's boiling.

2. In a large pot, add the bacon fat, when melted the mushroom and cook until golden brown.

3. Reserve the mushroom for later.

4. In the same pot, add more bacon fat, the shallot and garlic, cook until fragrant

5. Add the rice and mix until well coated the bacon fat, keep cooking and mixing until all the rice is starting to get translucent. (1 min)

6. Add the white wine, and cook while mixing until the liquid is absorbed into the rice.

7. Add 1 ladle of the mushroom stock mixture to the rice, and cook while mixing until the liquid is absorbed.

8. Repeat step 7 until all the liquid is added to the rice.

9. Taste test to ensure that the rice has the right texture, if still crunchy add 1/4 cup of vegetable stock at the time until the texture is perfect.

10. Add the Parmesan, mushroom, seasoning and cook for 2 to 3 min until all melted.

11. Adjust the seasoning if needed and serve hot or cooldown to make arancini.

Ingredients Arancini:

• Cooled down risotto

• panko and breadcrumbs half and half

• eggs

• mozzarella cheese (the best mozzarella you can find)

• flour

Steps:

1. Form 1 inch ish risotto balls

2. Insert a 1cm cube mozzarella cheese in the middle

3. Seal the ball to ensure the cheese won't leak.

4. Fully cover with flour

5. Fully cover with the egg mixture

6. Fully cover with the breadcrumb mixture

7. Repeat with all the risotto mixture

8. Freeze for 1h minimum or until time to cook.

9. Cook in a fryer until golden OR cook in air fryer for 20 min 10 min on each side or until golden brown.

10. Serve with marinara sauce!