A traditional crispy bread appetizer over a classic mother sauce.
Black Trumpet Arancini over Sauce Bechamel
A traditional crispy bread appetizer over a classic mother sauce.
Ingredients
- 2 quarts chicken stock
- 8 ounces salted butter
- 2 large Spanish onions
- 1 pound fresh black trumpet mushrooms
- 1 pound ground veal
- 8 ounces Arborio rice
- 1 quart heavy cream
- 1 pound Swiss cheese grated
- 4 large eggs
- 1 pint water
- 1 tsp dried chili flakes
- 1 tbsp dried parsley
- 3 cups breadcrumbs
- 3 cups corn flakes pulsed in a food processor
- 3 cups all-purpose flour
- 1 dozen whole cloves
- Kosher salt
Instructions
Black trumpet Arancini
- 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.
Bechamel sauce
- In a medium sauce pot on medium heat melt 4 ounces of butter.
- Add the remaining 4 ounces of flour to make a roux, stir continuously until the roux has coloured in blonde, gradually add the remaining cream, bring to a boil then set to a simmer.
- Skin the remaining onion, push all the cloves into the onion evenly and add to the pot, simmer for 20 minutes.
- Adjust flavour with salt to taste, adjust consistency with water to desired thickness, mount with remaining butter.
- Strain and set aside, heat before serving.
Notes
Yield: 20 each
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