We are getting to the end of the truffle posts, because though I would like to eat truffles everyday….they are still something special to be savored and celebrated on the special occasions that they can be enjoyed, not to be used like you would a common button mushroom.  We made a creamy, dreamy wild mushroom (hedgehogs from Tom Spicer/FM 1410) and truffle risotto the other evening as a base for grilled salmon, and had a pile of left overs on Oscar Sunday.  Always finding new ways to treat leftovers I opted to make rich tomato marinara infused with black truffle, and transform the risotto into a cheese stuffed, Panko crusted, fried Arancini.  Paired with a healthy green salad, a spicy 2007 Rocca Vineyards Syrah and an incredible night celebrating film, our evening was complete.

Recipe:

Truffle and Wild Mushroom Arancini with Truffle Marinara
Truffle Marinara
Ingredients:
1 onion, any color, diced
2 carrots, peeled and diced
1 celery stalk, diced
3 cloves garlic, diced
1/2 teaspoon red pepper flakes
1 14 ounce can diced tomatoes
1 28 ounce can whole tomatoes in their juice
1 tablespoon tomato paste
2 tablespoons olive oil
1/2 cup red wine
2 tablespoons Worcestershire sauce
Splash balsamic vinegar
1 tablespoon chopped fresh basil
2 tablespoons chopped fresh parsley, divided
1 1/2 tablespoons truffle paste
Salt and pepper

Preparation:
Add the oil, celery, onions and carrots to a large saute pan over medium heat.  Stirring occasionally cook the veggies until they start to caramelize and soften, about 10 minutes.  Add the garlic and red pepper flakes and continue to cook for another 5 minutes, then stir in the tomato paste, and season with salt and pepper.  Add the remaining liquids and the tomatoes, stirring to combine then bring to a boil to cook the alcohol off, then reduce to a simmer.  Stir in the basil, 1 tablespoon parsley and the truffle paste.  Simmer for at least an hour.

Let cool slightly then add all of the ingredients to a food processor and pulse until smooth.  The sauce will still have some texture, but should look like a thick tomato sauce. Pour into a sauce pan, add the remaining parsley and simmer until ready to serve.  Adjust any final seasonings to your taste before serving. Great with the arancini, but also on roasted cauliflower, grilled salmon or fresh pasta.

Truffle and Wild Mushroom Arancini
Ingredients:
2 cups prepared mushroom and truffle risotto (recipe below the arancini)
1 egg
1 1/2 cups Panko breadcrumbs
3 ounces fresh mozzarella or truffle cheese (we had some truffle cheese left over from our truffle fest, so added that in, mozzarella would work perfectly giving great, gooey, cheesy texture in the the center of each arancini), cut into 1/2 ounce cubes
salt and pepper
Canola or vegetable oil

Preparation:
Whisk the egg in a small container.  Add the panko to a separate bowl or container and season lightly with freshly cracked pepper.  Form the arancini into golf or tennis sized balls (up to you and your taste…we made about 6 arancini out of two cups that were in-between a golf and tennis ball size.  Carefully stuff a piece of cheese into the center of each arancini, closing the risotto around the cheese.  Roll the arancini in the panko, then into the egg, then back into the panko and set aside onto a baking dish.  Form all of of the arancini, placing each on the baking dish then refrigerate for 1 hour.  Remove from the fridge.  Add enough oil to a frying pan to coat the bottom of the pan and come about an inch up the sides.  Heat the oil to medium-high heat. When the oil is hot, add the arancini to the pan and fry until golden brown, turning to each side to ensure even frying. Remove from the pan onto a paper towel lined baking sheet to soak up the excess oil.  Season lightly with salt and serve hot with the marinara on the side.

Mushroom Risotto with Truffle
Ingredients:
1 cup Arborio rice
4 cups good chicken stock, warmed in a separate sauce pot on the stove
1/2 cup white wine
2 shallots, chopped
2 garlic cloves, minced
1 tablespoon parsley, chopped
12 ounces chopped mushrooms (your favorite types – chanterelle, hedgehog, baby bellas, oyster)
3 oz dried porcini mushrooms, chopped and rehydrated with liquid
2 tablespoons Mascarpone cheese or 1/2 cup heavy cream
1/2 cup Parmesan cheese
salt and pepper to taste
2 tablespoon olive oil
2 tablespoons truffle paste

Preparation:
In a large heavy bottom pot saute garlic and onion in 2 tablespoons olive oil until the garlic is golden and shallots are translucent. Add rice, about 1/2 teaspoon black pepper and salt and Italian herbs and cook until the rice is coated with oil. Add mushrooms, re-hydrated porcini and the liquid (make sure to strain in a coffee filter to remove any grit from the mushrooms.)  Add the wine and stir constantly until almost dissolved.  Begin adding in the warm chicken stock, 1 ladle full at a time and stir continuously. Continue adding stock as soon as one ladle dissolves until all stock is incorporated and rice is al dente. Stir in the truffle paste, Mascarpone and Parmesan cheese and adjust seasoning to your taste. Serve warm and creamy.