Mushroom Risotto Arancini

On my last recently consumed post, I noted that I had gone through the two day process for making my mushroom risotto. This time around, I used up my parmesan rind in the stock to make the risotto….which added a wonderful flavor to the risotto, but also made it really rich, perhaps too rich for the Missus as we had a good amount leftover. The left me just the opening I needed to make something I'd been itching to try….Arancini, basically rice croquettes of Sicilian origin. Most arancini have additional filling, meat, a ragu, or the like, but the mushroom risotto had so much flavor I just moved forward "plain jane".

I did make a spicy fresh tomato sauce with some that were getting a bit soft paired with a nice fresh chanterelle mushroom ragu, that was pretty much like this. Roasted baby eggplant finished the whole thing off.

This was super easy….I used panko instead of breadcrumbs, but it was a total by-the-numbers egg wash deal.

I didn't want these too large, so used one of the missus' scoops for cookie dough, then rolled into a golf ball size orb.

Deep fry at 350, until they float, remove for a minute, then place back into oil for about another minute or so.

I knew that I'd enjoy these, but didn't know just how good they would be! Crunchy at first bite, then practically melting in your mouth…. Really delici-yoso!!!

The sauces were a nice compliment. The Missus didn't care for the tomato version, but I thought it really helped to cut the richness.

 I'm sure to be making these again…..it almost has me wishing for leftover risotto!