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Black Trumpet Arancini over Sauce Bechamel
Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.
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 teaspoon dried chili flake
- 1 tablespoon 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
Notes
Heat the butter and 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the leeks and onions and sauté until soft, about 4 minutes. Turn the heat down to medium and add the potatoes, stock, and wine. Cover and simmer until the vegetables are tender, about 15 minutes. Remove from heat.
In a medium-sized skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the chanterelles, turn the heat down to medium, and cook, stirring frequently, until the mushrooms give up their water and the water evaporates, about 10 minutes.
Remove half of the leeks and potatoes from the soup pot and reserve in a bowl. Puree the remaining vegetables until very smooth, either by using an immersion blender or by pureeing in batches in a standing blender.
Return the puree and reserved vegetables to the soup pot and add the mushrooms. Over low heat, stir in the cream and season with salt and white pepper to taste.
Serve at room temperature or chilled, garnished with chives.
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