This is the first time that we have collaborated with cooks for a recipe and certainly not the last! Let me introduce them to you the Deux Voisins.
Deux Voisines is to travel by taste. The neighbors, Héléna and Christine, are passionate about food, photography and travel. They revisit recipes by sharing their travels. They love to buy local products from Québec and Canada.
This recipe is a 3 in 1. The arancini was made from their risotto recipe, so if you prefer you can also use it to make risotto. The mushroom tomato sauce is not only amazing as a dip for the arancini but you can use it for many other dishes too.
Arancini are from Italy, more specifically from Sicily. They are great served as an appetizer or as a meal. We revisit the recipe with rice flour to make it crispier! In addition, mushroom powder is mixed into the breadcrumbs for an extra mushroom taste. Then, we use panko instead of breadcrumbs, to add a big crunch! We like to serve them with a creamy tomato sauce and of course mushrooms.
- 1.25L of water
- 14 g dried cultivated mushroom mix
- 3 tbsp butter
- 3 tbsp olive oil
- 1/2 cup onion or shallot, finely chopped
- 1 1/2 cups arborio rice
- 1/3 cup dry white wine or vermouth
- 1/2 cup parmesan cheese
- 1/2 cup rice flour
- 4 eggs
- 2 cups panko
- 1 cup mozzarella, cut into small cubes
- 1 liter canola oil
- 10 g de mix of dried cultivated mushrooms, reduced to a fine powder
In a large pot, heat the water until it's simmering then turn off the heat. Add the dried mushrooms and let it sit for 30 minutes. Remove the mushrooms from the water and keep the mushroom stock in the pot on medium low. Chop the mushrooms into small pieces and conserve separately.
In a wide and large saucepan, melt the butter and oil over medium heat. Add the onion or shallot and cook stirring until soft and translucent.
Add in the rice and coat completely. Cook and stir for 3 minutes, to toast the rice.
Deglaze with the wine and a pinch of salt, stirring to let the wine evaporate and be absorbed by the rice.
Reduce the heat to medium low and add about 3/4 cup of the warmed mushroom stock at a time, stirring between each addition and only adding the next amount when the liquid is evaporated. This process will take about 15-20 minutes for the rice to be fully cooked and creamy.
Mix in the chopped mushrooms and parmesan. Adjust the seasoning.
Serve immediately, or cool down on a sheet pan if making arancini.
In a shallow dish, mix the rice flour and mushroom powder together. In another shallow dish, lightly beat the eggs. Place the panko in a third shallow dish.
Using a spoon, scoop about 3 tbsp of risotto and form a patty with your hands. Insert a cube of mozzarella until it is completely encased, reshaping the risotto back into a ball. Continue making until there is no more risotto.
Begin coating the risotto balls by first coating into the rice flour, shaking off any excess. Then dip it into the egg, removing the excess. Press into panko and coat well. Freeze while oil heats.
In a medium heavy pot, pour oil to a depth of 3". Heat the oil to 350 F.
Carefully lower the arancini using a slotted spoon or spider and fry until deeply golden brown. Transfer to paper towels to drain. Repeat with remaining rice balls.
Serve immediately with mushroom-tomato sauce.
Tomato and mushroom sauce
- 1 shallot or small onion, chopped
- 1 garlic clove
- 1 tbsp olive oil
- 1 tsp sugar
- 1lb tomatoes, diced
- 11 g of dried cultivated mushroom mix
In a medium saucepan, on medium heat the olive oil and cook onion until translucent. Add in the garlic and cook for 1 more minute.
Add in the tomatoes and drained mushrooms. Cook for 20 minutes, stirring every few minutes.
Blend until smooth.
All the photos and the whole recipe was created by Deux Voisins. You can find many amazing recipes on their website. You can find it here and their social media platforms too if you're looking for culinary inspiration:
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