In medium sauce pan heat 2 quarts of chicken stock to a simmer.
Heat 2 ounces of butter in a medium stock pot, fine dice 1 onion, add to pot, stir for about 3 minutes to sweat.
Rough chop the black trumpets, add to pot, stir for about 3 minutes or until aromatic.
Add the ground veal and disperse evenly into the pot, season with a pinch of the salt, raise the heat to high and brown the meat well.
Add the cup of Arborio rice and stir vigorously to coat, continue for about a minute.
Ladle 1 cup of hot chicken stock and stir into the rice, lower heat to a simmer, cook on low for about 5 minutes or until rice has absorbed the chicken stock and add another cup of chicken stock, continue this process until the stock is gone.
Remove from heat, add 3 ounces of the heavy cream and the swiss cheese, stir until well blended.
Spread the hot rice mixture across a baking sheet and chill in refrigerator.
Roll the cold rice mixture into golf ball size spheres and place on a greased baking pan, place in a freezer until solid.
Set up a 3 tray breading station with: one tray holding 2 cups of flour seasoned with a generous pinch of salt and mix; one tray with the eggs, water, and 4 ounces of cream blended well; one tray with the breadcrumbs, cornflakes, red pepper flakes, dried parsley, and 4 ounces of flour, blended well.
Bread the frozen rice balls by dredging in the tray of flour, then in the tray of egg mixture, lastly in the tray of seasoned breadcrumbs.
Preheat deep fryer to 275° F and blanch the arancini until barely light brown, place on a rack lined baking sheet, set aside in refrigerator until ready to serve.
Bake at 375℉ until nicely brown and crisp before serving; serve on top of the Bechamel sauce.
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