Wild Rice & Mushroom Arancini Makes 16 arancini
Coming Spring 2027
2 tbsp (30 ml) olive oil ½ cup (125 ml) small-diced yellow onions ⅓ cup (80 ml) small-diced celery 1 clove garlic, minced 4 oz (110 g) cremini mushrooms, finely sliced (about 2 cups/500 ml) ⅛ tsp (a pinch) freshly grated nutmeg salt, to taste
1 cup (250 ml) arborio rice 1 cup (250 ml) white wine 4 cups (1 L) chicken or mushroom stock, kept warm 1 cup (250 ml) cooked wild rice
1 cup (250 ml) finely grated Gruyère freshly ground black pepper, to taste ⅔ cup (160 ml) all-purpose flour, seasoned with a pinch each salt and pepper 3 eggs, beaten 1½ cups (375 ml) panko bread crumbs cooking spray, for air-frying, or neutral-flavoured oil, for deep-frying 1. In a large saucepan over medium-high heat, warm olive oil. Add onions, celery and garlic and cook until onions become translucent, 2 to 3 minutes. Add mushrooms and season with nutmeg and a pinch of salt. Cook until mushrooms are softened and reduced in size, 3 to 5 minutes. Stir in arborio rice and cook for another 2 minutes. 2. Pour in white wine, then reduce heat to medium and cook for about 2 minutes. 3. Add enough stock to barely cover rice. Cook, stirring regularly, until liquid is mostly absorbed before adding more stock. Continue adding stock, a ladle at a time, stirring constantly. With final ladle of stock, add cooked wild rice and continue cooking until liquid is fully absorbed. If arborio rice is still slightly firm, add a splash of water and continue cooking until grains are fully tender. 4. Remove from heat and stir in Gruyère. Season with salt and pepper, then spread mixture onto a baking sheet. Cool until it is no longer releasing visible steam, then transfer to refrigerator, uncovered, for a few hours until rice is cold and surface is slightly dried. 5. Scoop about ¼-cup (60 ml) portions of rice mixture and form into ball- or cone-shaped arancini. 6. Place seasoned flour and beaten eggs in separate bowls. Place panko on a large plate. 7. Working 1 at a time, roll arancini in flour, shaking off excess. Dip in egg mixture, letting any excess egg drip off, then roll in panko until evenly coated. Transfer coated arancini to a baking sheet or plate as you go. 8. Place arancini in refrigerator and chill, uncovered, for 30 minutes, to allow breading to set. Arancini can be made a day ahead and cooked just before serving. 9. If using an air fryer, preheat to 375 F (190 C). Spray arancini with a small amount of cooking spray and air-fry for 10 to 15 minutes, until golden, crisp and heated through, working in small batches if necessary. Alternatively, in a large saucepan, heat neutral-flavoured oil to 350 F (175 C) and deep-fry arancini until golden and crisp, about 5 minutes.
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