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Recipe by Sara and Yossi Goldstein

Mushroom Arancini with Yossi’s Homemade Marinara Sauce

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Mushroom Arancini with Yossi’s Homemade Marinara Sauce
Dairy Dairy
Medium Medium
4 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Egg
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian

Ingredients

Mushroom Arancini

  • 1 cup arborio rice

  • 1 tablespoon butter 

  • 1 onion, minced 

  • 2 cloves garlic, minced 

  • 2 cups vegetable stock

  • 1/4 cup white wine

  • 4-5 white mushrooms, diced

  • salt

  • fresh ground black pepper 

  • 2 tablespoons freshly grated Parmesan cheese

  • fresh mozzarella cheese, cut in tiny cubes

  • 2 eggs

  • 1 and 1/2 cups Gefen Seasoned Bread Crumbs

  • flour, for dredging 

  • Gefen Canola Oil, for frying 

  • olive oil, for sautéing

Marinara Sauce

  • 1 tablespoon olive oil 

  • 1 stalk celery, diced 

  • 1 onion, diced 

  • 2 cloves garlic, diced

  • 1/2 pint cherry tomatoes

  • handful of fresh basil 

Directions

Prepare the Mushroom Arancini

1.

Pour the vegetable stock into a pot and bring to a simmer. Heat the butter in a separate pot and sauté the onions and garlic for two minutes; then add the rice and toss to coat. Deglaze with white wine. Turn heat to medium–low and add enough stock just to cover the rice.

2.

Meanwhile, heat the olive oil in a frying pan and sauté the mushrooms until golden (around three minutes); season with salt and pepper to taste. Add mushrooms to the rice, and pour in more stock to cover. Continue adding stock as the rice cooks, until it is al dente (soft with a slight bite). Remove cooked rice from heat and mix in the Parmesan. Lay the rice on a baking sheet and refrigerate for at least one hour.

3.

Once rice has cooled, make uniform balls using an ice cream scoop and arrange them on the baking sheet. Wet your hands. Using your thumb, make an indentation in each ball, place a piece of diced mozzarella inside, and press it closed.

4.

Heat canola oil to 300 degrees Fahrenheit. Dredge each ball in flour, eggs, and bread crumbs, using a standard breading technique. Fry until golden brown (around four to five minutes). Transfer to a cooling rack or a paper towel-lined pan.

Prepare the Mushroom Arancini

Yield: 1 dozen

Prepare the Marinara Sauce

1.

Heat olive oil in a pot. Add celery, onion, and garlic, and sauté until soft, around five minutes.

2.

Add wine, cherry tomatoes, and canned tomatoes (or tomato sauce), and simmer at least one hour. Add the basil and simmer for 30 minutes more. Remove sauce from heat, and purée until it reaches desired consistency. Finish with salt, pepper, and Parmesan to taste.

Recipe tags

9 days arancini Italian cuisine marinara sauce mushrooms Shavuos tomato sauce
Mushroom Arancini with Yossi’s Homemade Marinara Sauce

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