Recipe: Mushroom Risotto with Peas and Arancini di Riso (Rice Balls) (Italian)

MUSHROOM RISOTTO WITH PEAS

8 cups canned low-salt chicken broth
1/2 oz. dried porcini mushrooms
1/4 cup unsalted butter
2 tbsp. olive oil
2 cups finely chopped onions
10 oz. white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grained white rice
2/3 cup dry white wine
3/4 cup frozen green peas, thawed
2/3 cup grated Parmesan cheese
Salt and freshly ground black pepper

Bring broth to a simmer in a heavy, medium-size saucepan. Add porcini mushrooms. Set aside until mushrooms are tender, about 5 minutes. Keep broth warm over low heat.

Melt butter in a heavy large saucepan over medium heat. Add olive oil. Add onions and saute until tender, about 8 minutes.

Add white mushrooms and garlic. Using a slotted spoon, transfer porcini mushrooms to a cutting board. Finely chop mushrooms and add to saucepan. Saute mushrooms until tender and juices evaporate, about 5 minutes.

Stir in rice and let it toast for a few minutes. Add wine; stir until the liquid is absorbed, about 2 minutes.

Add 1 cup hot broth; simmer over medium-low heat until liquid is absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes. (Rice will absorb 6 to 8 cups of broth.) Stir in peas. Mix in Parmesan. Season with salt and pepper to taste.

Makes 6 servings

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ARANCINI DI RISO (RICE BALLS)

Vegetable oil for deep-frying
2 large eggs, beaten to blend
2 cups Mushroom Risotto with Peas, cooled (recipe above)
1/2 cup grated Parmesan
1 1/2 cups dried Italian-style bread crumbs, divided use
2 oz. mozzarella cheese, cut into 1/2-inch cubes
Salt
Marinara sauce of your choice (optional, for serving)

Pour oil in heavy large sauce-pan to reach depth of 3 inches. Heat oil over medium heat to 350 degrees F.

Stir eggs, risotto, Parmesan and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining bread crumbs in a medium bowl.

Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll balls in bread crumbs to coat.

Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning them as necessary, about 4 minutes.

Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot. These can be served with marinara sauce over the top, if desired.

Makes about 20 arancini balls
Adapted from source: Giada De Laurentiis of the Food Network television program Everyday Italian