Creamy Arancini

• 1 fondue Chic! fumée (smoked) by 1001 Fondues, 350 g (12 oz.)
• 750 mL (3 cups) vegetable broth
• 30 mL (2 tbsp.) butter
• 1 small onion, finely chopped
• 227 g (7.5 oz.) of your favourite fresh mushrooms, chopped
• 2 garlic cloves, finely chopped
• 250 mL (1 cup) Arborio rice
• 80 mL (1/3 cup) white wine
• 2 eggs
• 60 mL (1/4 cup) milk
• 150 mL (2/3 cup) flour (approx. 75 g)
• 750 mL (2 to 3 cups) Panko breadcrumbs (approx. 150 g)
• Vegetable oil for fryer
• Salt and pepper

1. Heat vegetable broth in a saucepan until hot. Set aside over low heat.
2. Heat butter in a large saucepan over medium heat. Add onion and cook for 3 to 4 minutes.
3. Add mushrooms and garlic. Continue cooking for 4 to 5 minutes, until the mushrooms release their water and change colour slightly.
4. Add rice and cook for 1 minute, stirring to coat well.
5. Add wine and reduce completely.
6. With a ladle, pour 250 mL (1 cup) hot broth at a time and cook over medium-low heat, stirring regularly, until liquid is absorbed. Repeat for the entire broth. Cook for 18 to 20 minutes, stirring regularly. Adjust seasoning.
7. When the rice is slightly crunchy, add the cheese fondue off the heat. Stir until the fondue is incorporated into the rice. Remove to a baking sheet to stop cooking, cover with plastic wrap and chill in the fridge for 1-2 hours or overnight.
8. When the risotto is cold, shape into small balls (approx. 30 g / 2 tbsp. each).
9. Heat oil in deep fryer to 190 °C (375 °F).
10. Prepare a bowl with the flour, a bowl with the beaten eggs and milk, and a bowl with the Panko.
11. Dip each small ball in the flour, then in the eggs, then in the breadcrumbs. Dip again in the eggs and again in the breadcrumbs. Remove excess flour, egg and breadcrumbs between each step.
12. Place 6 to 8 small balls at a time in the deep fryer, watching out for splatters. Cook for 2 to 3 minutes or until golden and crisp, and internal temperature is at least 75 °C (167 °F). Turn if necessary.
13. Drain arancini on paper towels. If desired, serve with pesto and tomato sauce.

Generous, delicious, easy to make and loved by the whole family, arancini are perfect for passing on leftover risotto! Salute!