Mushroom Arancini with Duck Confit and Cherries
Williamson Wines Executive Chef Tommy Stribling from The Culinary Institute of America makes his version of these delicious Sicilian Arancini di Riso.
- 1 cup Arborio Rice ·
- 8 ounces Cremini Mushrooms, sliced ·
- 1 quart Chicken Stock ·
- 2 Garlic Cloves, minced ·
- 1 Shallots, minced ·
- 1/2 cup Williamson Wines Sauvignon Blanc ·
- 1 Duck Leg Confit, shredded ·
- 8 ounces Dried Cherries ·
- 2 tablespoons Olive oil ·
- 3 Eggs, beaten ·
- 1 cup All Purpose Flour ·
- 2 cups Panko Breadcrumbs ·
- 1 tablespoon Herbie's Thyme Leaves (rubbed) ·
- 2 teaspoons Williamson Wines Truffle Salt ·
- For the Sauce: ·
- 1 Shallot, minced ·
- 16 ounces Chicken Stock ·
- 1/4 cup Williamson Wines Sauvignon Blanc ·
- 2 tablespoons Butter ·
- 1 bunch Chives, finely chopped ·
- 1 teaspoon Williamson Wines Truffle Salt ·
Sicilian Arancini di Riso are fried risotto croquettes coated with breadcrumbs and stuffed with great tasting fillings.
Making the Croquettes
- In a large pot heat 2 tablespoons of olive oil over medium high heat. When it begins to shimmer add the shallots and garlic.
- Sweat for 1 minute then add the Williamson Wines Sauvignon Blanc and Arborio rice.
- Cook for 1 minute then add 1 cup of chicken stock, Herbie's Thyme Leaves and turn the heat down to simmer.
- Let the rice slowly cook over very low heat for about 30 minutes constantly stirring and adding ½ cup of chicken stock at a time until it is completely absorbed by the rice and it is almost cooked through. Add the 8 ounces of sliced cremini mushrooms. Cook until the rice is cooked through to al dente.
- Then remove from the heat and let it cool. While the risotto is cooling in the refrigerator set up the breading station by using three small bowls.
- Add the flour to the first bowl, the eggs to the second bowl, and the breadcrumbs to the last one.
- Take the risotto out of the refrigerator and form the balls to your liking. Stuff each ball with a tablespoon of shredded duck confit and two dried cherries.
- Then take each individual risotto ball and roll it in the flour, then the eggs, then the breadcrumbs.
- Set them on a sheet tray lined with parchment. Once they are all formed place them in the freezer until you are ready to deep fry.
Prepare the Sauce
- Heat a medium saute pan over medium high heat. Add 1 tablespoon of butter. When the butter has melted add the shallots. Cook for about 2 minutes. Add the Williamson Wines Sauvignon Blanc and reduce it down until it has mostly all evaporated. Then add the chicken stock and continue to reduce until the sauce has reached a consistency that you like. Take the sauce off of the heat; finish with 1 more tablespoon of butter, chives, and Williamson Wines Truffle Salt.
Fry the Croquettes
- Heat the vegetable oil in a heavy bottomed pot until it reaches 350-375 degrees.
- Once to vegetable oil has reached 350 degrees, pull the risotto balls out of the freezer and drop them in the oil one at a time. Cook until they are golden brown. Take them out of the oil, drain on paper towels, and season with Williamson Wines Truffle Salt (Do not fry them in too big of a batch or else the oil will drop drastically in temperature.).
- Heat the sauce again and serve warm with the risotto balls!
Chef Tommy's Tips:
- Feel like just making a delicious risotto? Simply follow the first 4 steps and serve immediately with a glass of Williamson Wines Pinot Noir.