Arancini Di Funghi (Mushroom Risotto Balls) By The Brunette Baker

1. 1

   In a large skillet, heat 1 tablespoon of unsalted butter and 1 tablespoon canola oil over medium heat. Add onions and cook for several minutes until translucent.

2. 2

   Add in uncooked Arborio rice and stir, allowing butter and oil to completely coat the rice. Saute for a couple minutes or until rice begins to release a nutty aroma. Add white wine and stir until the rice has completely absorbed the liquid. Add the mushrooms and a cup of hot broth, stirring constantly until liquid is absorbed. Continue this process until the rice takes on a creamy consistency and the starches begin to release. Rice should be al dente; tender, but firm to the bite. Add butter, cheese, and salt; stir until melted. Refrigerate risotto for several hours or overnight for best results.

3. 3

   To make risotto balls:

4. 4

   With dampened hands, form risotto into 1 or 2 inch balls, depending how large you would like them. Stuff a cube of mozzarella inside, squeeze firmly, and then roll in breadcrumbs.

5. 5

   In a deep saucepan, fill pan with enough canola oil to cover risotto balls and heat to 365u00b0F. Place balls into hot oil, two at a time, frying until they turn golden brown and cooked throughout - about 2 minutes. Using a slotted spoon, remove from oil and transfer to a paper towel-lined plate.

6. 6

   Serve warm with a side of marinara sauce.

* Per serving · 4 servings · Values may vary.