[2-2 Mushroom Arancini] Italian Fried Risotto! #shorts #fyp #viralvideo #foodstagram #recipe #chef

Johann’s Homemade Arancini 🍚🍄
Crispy, creamy, simple😋✨ What do your kids think?👨‍🍳👩‍🍳

Ingredients
Refer to our last recipe for the risotto itself

Breading:
🍞 1 cup all-purpose flour
🥚 3 eggs (whisked with 4 oz milk for egg wash)
🥖 1 cup panko (pulse for 5-20 seconds to make finer)
🛢️ 1 qt avocado or grapeseed oil (for frying)
🧩 Salt and pepper to taste
Mushroom Puree: (1.5 cup yield)
🍄 .5 to .75 lbs mushrooms (sliced)
🧅 ½ medium onion (sliced thin)
🍷 3 oz white wine
🍁 ½ tsp maple syrup
🧈 2 tbsp butter
🫒 3 tbsp olive oil
🌶️ 1 tsp chili flakes
🍄 1 tsp porcini powder
🥛 6 oz whole milk
🧄 1 clove garlic (minced)
🧩 Salt and pepper to taste

Method
Breading:
1️⃣ Prepare the flour: In a shallow dish, season 1 cup flour with salt and pepper.
2️⃣ Make the eggwash: In another dish, whisk together 3 eggs with 4 oz milk.
3️⃣ Prepare the panko: Pulse 1 cup panko in a food processor for 5-20 seconds to make it finer. Place it in a third dish.
4️⃣ Coat the risotto balls: Dip each risotto ball into the flour, then the eggwash, and coat with the finely pulsed panko.
5️⃣ Fry: Heat 1 qt avocado or grapeseed oil in a deep pan or fryer to 350°F. Fry the risotto balls until golden and crispy, about 3-4 minutes. Remove and drain on paper towels.

Mushroom Puree:
1️⃣ Sauté the aromatics: In a pan over medium-high heat, melt the oil and butter. Add the onions (season lightly) and sauté for 2-3 minutes.
2️⃣ Cook the mushrooms: Add the sliced mushrooms and sauté until soft (3-4 minutes).
3️⃣ Season: Stir in chili flakes and porcini powder.
4️⃣ Deglaze: Pour in the white wine and maple syrup.
5️⃣ Simmer: Stir in milk and reduce heat to medium-low. Let it lightly boil for 2-3 minutes.
6️⃣ Blend: Add the minced garlic, salt, and pepper. Purée until smooth. If it’s too thick, add 1-2 tbsp of water and blend again. Keep warm.
ENJOY!! 🍽️✨
#MushroomRisottoBalls #Arancini #KidsCooking #Foodstagram
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