Wednesday, December 19, 2012

Arancini with Red Mushrooms

 Arancini is Italian for little oranges. I don't think these little risotto cakes look much like oranges, but who can argue with a name that sounds so fun and exciting? The mushrooms turn red from red wine. If you don't like red wine, feel free to use white wine. If you don't like wine, use chicken or vegetable broth to make the mushroom sauce. This dish is an extremely nice way to use leftover risotto. Make extra risotto next time, and give this a try.


for the risotto:

Use cold leftover risotto, or make some fresh

1 tsp olive oil
1/2 cup diced onion
1/2 tsp minced garlic
1 cup Arborio or short grain brown rice
1/2 cup white wine
2 Tbs minced Italian flat leaf parsley, divided
2 cups hot low sodium chicken broth
1/2 cup soy creamer
1/4 cup Parmesan
Salt, if needed

for the red mushroom sauce:

1 tsp olive oil
1 tsp butter
2 cups sliced mushrooms
1/2 cup red wine
1/2 cup low sodium chicken broth
1 Tbs flour
1/4 cup soy creamer

Extra Parmesan cheese for serving (optional)


To make risotto, heat olive oil in a nonstick skillet over medium heat. Add the onion, garlic, and rice and cook for about 5 minutes, until the onion begins to turn translucent. Add the white wine and 1 tablespoon of the parsley to deglaze the pan. Heat the chicken broth in a microwave safe container until hot. Add 1/2 cup of the hot broth to the pan and cook until absorbed. Continue adding the broth and cooking until the rice is almost done, this will take about 20 minutes. Add the soy creamer and Parmesan to the pan and stir to combine, cooking until the rice thickens. Taste the risotto, and add salt, if needed. Even low sodium chicken broth has some salt in it, so you may not need any salt. Cool the risotto in the refrigerator.

To make the sauce, heat olive oil in a nonstick skillet over medium heat. Add the mushrooms and cook until the mushrooms release some of their liquid, about 2 to 3 minutes. Add the red wine to deglaze the pan. Add the chicken stock and continue to cook the mushrooms until they are soft. Add the flour to the pan, stirring to make a smooth paste. Add the creamer slowly, while stirring, to make a gravy type sauce.

To make the arancini, scoop about 2 tablespoons of the cold rice into your hand, then shape into a ball, flattening it slightly. Cook in a hot nonstick skillet, sprayed with a small amount of olive oil, over medium heat. Turn after a minute or two and cook the other side. The arancini should be light golden brown. Serve 2 arancini each over the sauce, or spoon some of the sauce on top. If you'd like, shave some extra Parmesan on top.

Serves 4, 2 arancini each

Stealthy Cooking Tip: These mushrooms are not only good with arancini, they make a nice side dish!

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