Chenal Country Club's Forest Mushroom Arancini

Chenal Country Club's Forest Mushroom AranciniServes 4 sides

5 cups chicken stock 1/2 ounce dried porcini mushrooms, rinsed2 tablespoons (1/4 stick) butter 1 tablespoon extra-virgin olive oil2 1/2 cups finely chopped onions12 ounces crimini mushrooms, finely chopped2 large garlic cloves, minced1 tablespoon minced fresh thyme1 tablespoon minced fresh marjoram1 1/2 Arborio rice or medium-grain white rice 1/2 cup dry white wine 3/4 cup grated Parmesan cheeseas needed all purpose flour3 eggs , whisked for egg wash2 cups bread crumbs

Bring stock to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushroom and chop finely. Cover broth and keep warm over very low heat. Melt butter with oil in heavy large saucepan over medium heat. Add onions: saut until tender, about 10 minutes. Add crimini mushrooms. {}Saut until tender, about 8 minutes. Add porcini, garlic and both herbs, saut 4 minutes. Add rice, stir 2 minutes. {}Add wine, cook until liquid is absorbed, stirring often, about 3 minutes. {}Add 1 cup hot stock, simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding a cup more stock and stirring often, repeating until all the stock is absorbed, about 30 minutes. Mix in cheese. Season with salt and pepper. {}Spread rice mixture into pan, cover and chill overnight. Scoop rice mixture into 1 ounce balls. Flour lightly, coat in egg wash and roll in the bread crumbs. Chill until needed. Heat oil to 350 degrees. Slowly add some of the rice balls, making sure not to crowd. Fry until golden brown, drain and repeat until all balls are fried. Serve.