Wild Mushroom Arancini w/ Pesto Aioli

When you give love and attention to a pot of risotto to make arancini, the legendary street food of Sicily, it’s like paying homage to each grain of rice. Meaning “little orange” in Italian (no doubt a play on the stuffed croquettes’ size and saffron-tinged color), arancini are equally suitable for a midmorning pick-me-up or a late-night nibble.

Serves 8

1 pound assorted mushroom (shiitake mushrooms, button, chanterelle) sliced thin2 tablespoon Olive OilSalt and cracked black pepper to taste4 cups chicken stock or water2 tablespoons extra-virgin olive oil        1 cup Arborio rice      ½ medium onion, finely diced onion1 medium garlic clove1 sprig thyme1 sprig rosemary1/4 cup white wine 1 tablespoon unsalted butter     1/2 cup finely grated Parmesan cheeseVegetable oil, for frying12 ounces fresh cherry mozzarella cut in 1/22 cups flour2 cups panko1 egg, beaten with 1 tablespoon waterSaltPesto Aioli (Recipe Follows)

Preheat oven to 450 F and place sheet pan in oven. Toss mushrooms with olive oil and season with salt and pepper and put in oven. Once golden Brown, remove from the heat and allow the mushrooms to cool.

To prepare the risotto, bring the stock to a boil in a small sauce pot with thyme and garlic. In a medium, heavy-bottomed stockpot over medium-high heat, add the olive oil and butter. Once melted, add the onions and sauté. Once translucent, add the rice and stir the rice with a wooden spoon, coating and heating it in the oil—but not forming any color. Deglaze the pan with the white wine and reduce for 45 seconds, or until dry. Begin adding the stock, 1/4 cup at a time while stirring, and add the next 1/4 cup only after the preceding has been fully absorbed. Continue to cook and add the stock until the rice is perfectly al dente, or about 22 minutes total cooking time. Remove from the

heat, stir in Parmesan cheese, and season again with salt and pepper. Stir very well until incorporated. Add the chopped mushrooms, and then spread the mixture onto a rimmed baking sheet lined with parchment paper. Smooth it out with a spatula, and refrigerate until cool. While the risotto is cooling, heat 2 inches of frying oil in a small sauce pot until it reaches 350°F.

Get a bowl of water ready for your hands. Using a portion scoop, scoop the cooled risotto and place a piece of the mozzarella in the middle and then wrap around to make a nice rounded ball. Dip each wild mushroom risotto ball into the seasoned flour, then the egg wash, and into the panko. Fry in batches for approximately 2 1/2 minutes, or until the bubbles begin to subside and the balls are nice and golden. Remove the risotto balls from the oil, season with salt, and drain on paper towels, allowing them to rest for 1 minute. Serve hot with a drizzle of scallion oil.

Pesto Aioli

1 cup mayonnaise¼ cup pesto

Whisk together in small bowl.