CHESTNUT & PORCINI ARANCINI
Recipe Created By:
Carmela Sereno Hayes
What you will need
- 400g Riso Gallo Carnaroli Risotto Rice
- 20g dried porcini mushrooms
- 30ml hot water or stock
- 1.1 litre vegetable stock
- 3 tbsp extra virgin olive oil
- 2 banana shallots (peeled and finely chopped)
- 2 garlic cloves peeled and crushed
- 200g dry white vermouth
- 100g chestnut mushrooms chopped into small pieces
- Salt & pepper to season as required
- 1 tsp fresh thyme chopped
- ½ tsp dried marjoram
- 120g Parmigiano Reggiano grated
- 200g Chestnut puree (We use the prepared pouches)
- Sunflower oil for frying, as required
- 80g 00 flour
- 2 eggs
- 130g dried and natural breadcrumbs
How to prepare:
With a nip in the air and a change of season we tend to embrace and welcome diversity within our cooking and eating. Mushrooms echo the autumnal and winter notes while the pairing of chestnut offers pure comfort and warmth. These beautiful arancini are the welcome treat that we long for after a chilly walk or busy day, they equally can satisfy us for a light lunch, perfect starter, or snack. The street food of Sicily bought to you with the helping hand of Riso Gallo.
Makes: 10-12 (depending on the size)
Place the porcini in a small bowl and cover with boiled water or stock. Steep the porcini for 20 minutes until they rehydrate.
Warm the vegetable stock over a medium heat.
Into a sauté pan add the extra virgin olive oil and fry off the shallots until translucent. Add the garlic and stir.
Tumble in the Riso Gallo Carnaroli rice into the pan and toast it for one minute in the pan. Pour in the vermouth and cook it out over a medium heat for a minute or so.
Add the porcini to the pan, these can be chopped into smaller pieces if preferred. Drain the porcini water through a little muslin so that the muslin retains any grit or residue. Pour the porcini liquid into the pan for added flavour. Stir.
Scatter the sliced chestnut mushrooms into the pan and fry them off for a minute.
Add a ladle of stock into the rice and stir, once absorbed continue adding the stock until the risotto is wonderfully al dente. Season with salt and pepper as required. Spoon in the thyme leaves and marjoram. Stir well, remove the pan from the heat, and add 80g of the Parmigiano Reggiano. Combine fully and spoon the risotto mixture onto a baking tray to cool.
In the meantime, spoon the chestnut puree into a bowl and add the remaining Parmigiano Reggiano.
Taste and season the chestnut puree with a little salt and pepper. Roll small grape sized balls of the chestnut puree and set aside until required.
Take 3 bowls and add flour to one, whisked eggs to another and breadcrumbs to the third. You can season the breadcrumbs with a little salt and pepper.
Half fill a large saucepan with sunflower oil and bring the oil to 170C temperature.
Take a large tablespoon of the chilled risotto mixture and flatten it onto the palm of your hand. Place a ball of the chestnut puree onto your palm and cover with risotto to seal. You are looking to form small oranges. Repeat and use all the risotto.
Dip each arancini (rice ball) in flour then egg, and breadcrumbs. Repeat as required.
Deep fry the arancini for 7 minutes until beautifully golden.
We like to serve the arancini with a complimentary pesto of your choice for dipping.