Wild Mushroom Marsala Arancini

August 27, 2017 10:43 AM

Chris Lofaro of Il Faro Restaurant in Menands shares his vision of Wild Mushroom Marsala Arancini with Dan in the Let's Eat Kitchen.

Wild Mushroom Marsala Arancini
4 servings

2 C Arborio Rice
2 C Diced Wild Mushrooms
8 C Chicken Stock
1/2 C Thinly Sliced Shallots
2 Sprigs Fresh Rosemary
1/2 C Mascarpone Cheese
1/4 C Grated Romano Cheese
1/2 C Butter
1 C Marsala Wine
4 Eggs
2 cups of Italian Breadcrumbs - best freshly made
Canola Oil
Your favorite Sauce for dipping

In a large skillet melt half the butter then add the shallots and the leaves of half of the Rosemary until the Shallots are translucent and fragrant.
Stir in the Aborio Rice toasting it for approximately 2 minutes.
Stir in the Marsala Wine until it is absorbed in the Rice.
Slowly add the chicken stock approximately 4 ounces at a time stirring constantly until the Rice is tender over a 20 minute period. Remove from heat when the desired tenderness is reached.
Add Salt and Fresh Ground Pepper to taste and allow to cool.
In a second large skillet melt the remaining butter and Mushrooms with the remaining leaves of Rosemary. Cook until the water sweats out of the Mushrooms -about 7 minutes and remove from heat to cool.
In a large bowl combine the Mascarpone, Romano and cooled Risotto and Mushrooms.
In a shallow bowl beat the eggs.
Pour the breadcrumbs on a large plate.
Measure 2 T of the Wild Mushroom Risotto and roll it into a tight ball then roll the Risotto first in the egg mixture and then in the breadcrumbs and repeat a second time. Continue this until your Risotto mixture is breaded into approximately 16 Arancini ready to fry.
Pour 3 inches of Oil in a pot and bring the temperature to 350 degrees. Place the breaded Risotto in the oil and brown for approximately 4-6 minutes. Drain on a paper towel and serve hot with your favorite sauce.

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Joel Landas

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