Arancini di Riso
INGREDIENTS
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Vegetable oil, for deep-frying
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2 large eggs, beaten to blend
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2 cups Risotto with Mushrooms and Peas, recipe follows, cooled
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1/2 cup grated Parmesan
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1 1/2 cups dried Italian-style bread crumbs
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2 ounces mozzarella, cut into 1/2-inch cubes
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Salt
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8 cups canned low-salt chicken broth
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1/2-ounce dried porcini mushrooms
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1/4 cup unsalted butter
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2 tablespoons olive oil
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2 cups finely chopped onions
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10 ounces white mushrooms, finely chopped
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2 garlic cloves, minced
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1 1/2 cups Arborio rice or short-grain white rice
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2/3 cup dry white wine
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3/4 cup frozen peas, thawed
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2/3 cup grated Parmesan
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Salt and freshly ground black pepper, optional
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