Thursday, September 16, 2010
Triple Truffle Mushroom Arancini
To make arancini you first must have left-over risotto.
But honestly – who has such a thing? Leftover risotto? Ha! But even if one does – who suddenly thinks to fry it instead of re-heating it?
Oh, wait, I know! I know! (Hand shoots up in to air)
Me. I had left over risotto and I fried it.
That’s sort of what I do. I guess. I cook, I eat, repeat.
It’s been a long time since I’ve posted on this site. Not for lack of cooking, or photographing, but just from lack of…um…posting.
But here I am. Posting. I think I was motivated to do so because I am attending something called Blogger Prom this upcoming week and part of me realized I don’t exactly qualify to be there unless I am a blogger…so I thought I might as well hop to it. (Though in actuality, I’m not even going as a blogger, I’m going as a guest of one of the Prom Committee members. Insert confused snickers here.)
So here you go my peaches, my loves…
A simple recipe (well, no, that isn’t true at all…it’s a bit complex. Not in a Top Chef kind of way, but still…) for you to make at home.
And I do hope you will.
So try this my peaches, and taste the joy.
2 cups day old mushroom risotto (porcini mushroom, if you can)
3 ounces brie with truffles (or, not, your call)
1 ounce water
1 cup flour
3 cups panko breadcrumbs
3 cups vegetable oil
Truffle salt to taste
1 small black truffle, shaved (domestic is realistic.)
½ cup mayonnaise (home-made is best!)
White truffle butter
Silver dust (available from high end pastry supply shops)
Put the truffle butter on a plate.
Slice your chives on the bias.
Form the risotto in to balls with a pinch of the brie in the center. (If you dampen your hands before doing this, it works better.)
Pour the mayo in to a small squeeze bottle.
Stir together the eggs and water in a small bowl. Place the flour in another bowl and the breadcrumbs in a third bowl.
In a deep sauce pan heat the oil over medium high heat to 350F.
Dip each ball of rice in to the flour, then egg, then panko.
Fry until crispy. Remove from oil and place on a cooling rack. Sprinkle with truffle salt immediately.
When cool enough to handle, inject the balls with a small squirt of mayo.
Rub the mayo insertion point on the truffle butter. Top with a slice of black truffle that has also passed over the truffle butter. (This helps it stick)
Dip a dry paint brush in to the silver dust. Position the brush over an arancini and knock gently to coat. Top with a slice of chive and serve.
>Makes about 20 arancini.
© 2010 Fresh Approach Cooking
© 2010 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.
Arancini means little oranges.
I've been bloggin' so long, turns out, I've done something like this before...check it out!
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Most commercial truffle oils are flavored with synthetic compounds such as 2,4-dithiapentane, one of many molecules that give Italian white truffles their distinctive aroma.