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{replace the panko with gluten-free breadcrumbs}

Now that Halloween is officially over and we turned back the clocks, I’m ready to start thinking about hibernating. And Thanksgiving. I was in the mood for some arancini, but wanted to try something other than rice. I used farro and it did not disappoint. Neither did my new bottle of Devo Olive Oil Wild Mushroom and Sage EVOO aka Thanksgiving-in-a-bottle. It showcases the flavor of mushrooms and sage quite nicely.

There was an unexpected creaminess to the farro mixture. If you didn’t want to take the extra step and make arancini, this would be fine as a risotto main dish or side dish, and also gluten-free.

Sage, Mushroom and Farro Arancini

farro, sage and mushroom aranciniWhat you need:

Farro and Mushroom Mixture:

  • 2 c cooked farro
  • 2 c mixed mushrooms, chopped (baby bella, cremini, etc)
  • 1 Vidalia onion, chopped
  • 2 tbs Devo Olive Oil Wild Mushroom and Sage EVOO
  • 3 garlic cloves, finely chopped
  • 1/2 c Devo Olive Oil Fig Balsamic (sub with other balsamic or dry red wine)
  • 1/4 c chopped fresh sage (about 15 leaves)
  • 1 c freshly grated Parmigiano-Reggiano cheese (mine wasn’t finely grated; you may need less otherwise)
  • Freshly ground sea salt and black pepper, to taste

Arancini:

  • 1 c cornmeal
  • 1 c panko
  • 3 eggs
  • 1 c prepared tomato sauce (or more, depending on how much sauce you’d like)

What you do:

  • Preheat oven to 350°.
  • Prepare baking sheet with parchment paper.
  • Heat oil in lg saucepan over medium-high heat.
  • Add mushrooms, onion and garlic.
  • Cook until caramelizing begins, about 5 min.
  • Add balsamic and cook to reduce, just a few min.
  • Add faro, sage and season with salt and pepper.
  • Cook for a few min to let flavors blend.
  • Remove from heat and add cheese.
  • Mix and let cool for handling.
  • Place cornmeal and flour in sm bowl.
  • Place panko in another sm bowl.
  • Place eggs in another sm bowl and whisk.
  • Wet hands, scoop about 1/2 c mushroom mixture and shape into ball.
  • Repeat with remaining mixture.
  • Roll ball in flour, then dip in egg, then roll in panko pressing to coat.
  • Pinch top to make pear shape.
  • Place on prepared tray.
  • Repeat with remaining balls.
  • Spray each ball with EVOO.
  • Bake for 15-20 min until crispy and golden.
  • Heat sauce and serve.
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