Yield: 12 - 15 Servings
½ oz. dried porcini mushrooms
4 T. unsalted butter
1 medium yellow onion, minced
½ lb. chanterelle mushrooms, cleaned and chopped
2 sprigs fresh thyme
1 clove garlic, minced
1 c. Carnaroli, Violone Nano or Arborio rice
½ c. white wine
4-5 c. chicken stock
½ c. Parmigiano Reggiano, grated
2 T. truffle butter, optional
salt and pepper
8 oz. fresh mozzarella, cut into ½” cubes
2 c. all-purpose flour
3 large eggs, beaten
¼ c. whole milk
4 c. panko breadcrumbs
Rehydrate the dry mushrooms by pouring 1 cup of boiling water over them in a small bowl and allowing them to sit for 20-30 minutes or until they are soft and pliable. Remove mushrooms and chop, reserving until later. Strain the rehydrating liquid into the hot chicken stock, being careful not to include any grit at the bottom of the bowl.
To make the risotto, heat the butter in a wide shallow saucepan over medium-high heat. When hot and foaming, add the fresh onions and mushrooms and the thyme sprigs, season with salt and pepper and sauté until all the liquid released has reduced until almost dry, about 5-7 minutes. Add the rehydrated mushrooms and garlic and cook for 30 seconds until fragrant. Add the rice and toast for about a minute until grains are coated in the fat. Add the wine and reduce until almost dry. Add enough of the hot stock until the rice is just barely covered. Stir somewhat frequently with a wooden spoon. When stock has absorbed into the rice, add more stock to barely cover the rice. Continue until rice is tender but not mushy. It should take about twenty minutes for the rice to be cooked. Depending on pan size, you may need more or less stock to get the rice properly cooked. Remove the thyme sprigs and stir in the Parmesan cheese and truffle butter if using. Taste and adjust the seasoning with salt and pepper and a small splash of wine for acidity. Spread risotto out on a sheet pan to cool.
Scoop the risotto into balls with a small ice cream scoop or tablespoon. Flatten a ball of risotto in the palm of your hand (It helps to rub your hands with a little olive oil to keep the risotto from sticking to your hands.) Place a piece of mozzarella in the center of the rice. Enclose the cheese with the risotto and roll into a ball between the palms of your hand. To bread the risotto, place the flour in stainless bowl, place the eggs and milk in another bowl and beat together, and place the panko in separate bowl. Dip the risotto balls in the flour and roll around to coat, roll in the egg and then roll in the breadcrumbs. Fill a deep pot with the vegetable oil to a depth of 3 inches. Heat to 350°F. Fry in small batches until golden brown. Remove to plate lined with paper towels. Repeat with the remaining balls of risotto. Server while still hot.
Enjoy with a glass of Cakebread Cellars Annahala Ranch Pinot Noir.
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