Pan of fried Chanterelle Mushrooms

Chanterelle, Lardon Arancini with Stone Fruit Coulis

Pairing suggestion: Best with Cristom Royer Vineyard Chardonnay

Ingredients for Stone Fruit Coulis

  • 3 peaches, small dice
  • 2 nectarines, small dice
  • 2 plums, small dice
  • ¼ cup dry white wine
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon lemon juice

Ingredients for Arancini

  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 1 clove garlic, crushed
  • 1 cup uncooked Arborio rice
  • ½ cup dry white wine
  • 2 ½ cups boiling chicken stock
  • ½ cup chanterelle mushroom, finely chopped
  • 2 oz. cooked lardons, cut into ½ inch cubes
  • ½ cup finely grated parmesan cheese
  • 2 large eggs
  • 1 tablespoon milk
  • ½ cup all-purpose flour
  • 1 cup Panko breadcrumbs
  • 1 qt vegetable oil for frying, or as needed
Bottle of Cristom Chardonnay Royer Vineyard

Directions for Stone Fruit Coulis

  1. Place all ingredients in a small stock pot and bring to a simmer over low heat.
  2. Cook uncovered until fruit is tender, about 10 -15 minutes.
  3. Pour mixture into a blender and process until smooth.
  4. Strain and set aside. Keep warm.

Directions for Arancini

  1. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add garlic and onion; cook and stir until onion is soft but not browned.
  2. Pour in rice; cook and stir until lightly toasted, about 2 minutes.
  3. Stir in wine; cook stirring occasionally, until liquid has evaporated.
  4. Add hot chicken stock to rice, 1/3 cup at a time, stirring and cooking until liquid has evaporated before adding more.
  5. After all of the chicken stock has been added and absorbed, stir in chanterelle mushrooms.
  6. Remove from heat and stir in parmesan cheese. Transfer risotto to a large bowl and allow to cool slightly.
  7. Beat 1 egg in a small bowl; stir into risotto.
  8. Beat remaining egg with milk in the same bowl. Place flour in a second bowl; place panko in a third bowl.
  9. For each ball, roll 2 tablespoons risotto into a ball. Press 1 lardon cube into the center and roll to enclose.
  10. Coat lightly with flour, dip into milk mixture, then roll in panko to coat.
  11. Heat the vegetable oil in large deep saucepan to 365 degrees.
  12. Working in batches, fry rice balls in hot oil until evenly golden brown, turning as needed.

Plating Notes

Spoon about one teaspoon of coulis onto center of plate and place cooked rice ball on top. Serve immediately.

Recipe by Capital Manor Catering, Salem, OR