Parsley Truffle Vinaigrette (optional for serving) - makes 1½ cups

• 1 cup rice wine vinegar
• 1 medium shallot, minced
• 1 cup canola or vegetable oil/olive oil blend
• 1 bunch flat-leaf parlsey, leaves only, minced
• 1 tbsp truffle oil
• salt to taste
• pepper to taste

For Mushroom Stock

• 1 tbsp canola oil
• ½ small onion, diced
• 1 bay leaf
• 2 cups mixed wild mushroom stems (King oyster, brown beech, porcini, etc.), tops reserved
• enough water to cover mushroom stems by 1"
• 3-4 thyme sprigs

For Sautéed Mushrooms

• reserved tops from 2 cups mixed wild mushrooms
• 1 tbsp canola oil
• pinch of salt
• pinch of pepper
• ½ cup shredded Parmesan cheese
• 4 tbsp chopped chives
• 1-2 tbsp truffle oil

For Risotto

• 3 tbsp olive oil
• 2 tbsp chopped onion
• 1 cup arborio rice
• 1 tsp minced garlic
• 4 oz (½ cup) dry white wine
• 1 bay leaf
• 3 cups warm or hot mushroom stock*
• pinch of salt
• pinch of pepper

For Frying & Serving

• 3 cups canola oil
• 3 cups unseasoned breadcrumbs (panko used for this recipe)
• pinch of salt
• sprinkling of shredded Parmesan cheese

Equipment

• fine-mesh strainer
• heavy-bottomed skillet or pot
• wooden spoon
• small scoop for portioning
• deep-fry or candy thermometer
• slotted spoon or spider skimmer

Parsley Truffle Vinaigrette (optional for serving - but worth it!)

1. Put the minced shallot and the rice vinegar in a nonreactive sauce pan on medium heat and reduce down to about 3 tbsp so that the shallots have absorbed most of the vinegar and are plump, about 20 minutes
2. Let the mixture cool for about 15 minutes
3. Place the shallots/vinegar mixture in a blender and drizzle in the oil on a medium speed.  Once the oil has been added, add parsley and truffle oil and blend to incorporate
4. Season with salt and pepper to taste and set aside for plating

Make Mushroom Stock


1. Remove the stems from the mushrooms, setting the tops aside
2. In a heavy-bottomed pot, heat 1 tbsp canola oil on medium-high heat
3. Add onions and sweat for 1 minute
4. Add bay leaf and mushroom stems and cook for 3-4 minutes
5. Cover the stems by 1" with water, bring to a simmer (low boil) and simmer for 30 minutes
6. Turn off heat, add thyme, and set stock aside to steep and cool slightly for 10 minutes
7. Pass stock through a fine-mesh strainer and set aside to use in making the risotto

Sauté Mushroom Tops

1. In a pan over high heat, add reserved mushroom tops (with no oil), then add 1 tbsp canola oil, and cook 1-2 minutes. Season with salt and pepper, then remove from pan to cool
2. Once cool enough to the touch, chop finely and set aside

Make Risotto

1. Heat a heavy-bottomed sauce pot over medium heat, add the oil and onions and sauté the onions until softened, 1-2 minutes
2. Add the arborio rice, stir with a wooden spoon to coat the rice with oil, and lightly toast the rice for about 2 minutes. Add garlic and stir for a few seconds just to incorporate the garlic into the mixture
3. With the pan off the heat, add the white wine. Place pan back on the heat and allow rice to absorb the wine
4. Add in the bay leaf and one-third of the strained mushroom stock
5. Continue to add in the stock, about ¼ cup at a time, until the rice has absorbed the liquid. Repeat until it is fully cooked and soft, stirring frequently. This process takes about 15-18 minutes. Season to taste with salt and pepper
6. Remove the cooked rice from the pan, spread on a parchment-lined cookie sheet and let cool

 Shape & Fry Arancini

1. Heat canola oil to 350º in a large, heavy-bottomed pot
2. Combine the risotto, chopped mushrooms, grated Parmesan, chives and truffle oil in a large bowl and mix until combined
3. With a spoon or small ice cream scoop, form ½" to 1" balls and roll in the breadcrumbs
4. Begin frying in batches until golden brown, about 2 minutes per batch. Don't overcrowd the pot so as to keep temperature constant at 350º.  Remove from the heat and drain on paper towels
5. Season immediately with salt and sprinkle with Parmesan cheese to serve