For the mushroom mix:

• 1 cup dried porcini
• 1/2 cup dry white wine
• 4 Portobello mushrooms, diced
• 6 shiitake mushrooms, diced
• 6 button mushrooms, diced
• 2 cloves garlic, finely chopped
• 2 tablespoons extra-virgin olive oil

For the arancini:

• 6 cups vegetable broth
• 3 tablespoons unsalted butter
• 1/2 cup minced yellow onion
• 1/2 pound Arborio rice
• 3 ounces mushroom mix
• 1 3/4 ounces oyster mushrooms, cooked and chopped
• 1/2 tablespoon black truffle paste
• 2 1/2 ounces Fontina, finely diced
• 1/4 ounce bread crumbs
• 1 egg yolk
• 1/2 bunch chives, chopped
• 1/2 bunch Italian parsley, leaves only, chopped
• salt and freshly ground black pepper
• 2 quarts vegetable oil

For the mushroom mix: Soak the dried porcini's in a bowl of warm water. Let sit for 20 minutes or until they are soft. Strain through a cheesecloth, reserving the liquid. Chop finely. In a large sauté pan, heat the olive oil until warmed. Add the garlic and stir until fragrant. Add all the mushrooms except the porcinis and sauté until cooked. Add wine and continue to cook until evaporated. Add the reserved porcini liquid and reduce until liquid has evaporated. Remove from heat, add the porcinis and reserve.

For the arancini: Heat the broth in a medium saucepan and keep over a low heat. Melt the butter in a large skillet over medium heat. When the butter foams, add the onion and cook, stirring until the onion is pale yellow and soft, 4 to 5 minutes. Add the rice and stir quickly until it is well coated with the butter and onion, approximately 1 to 2 minutes. Add the wine and stir until it is almost all reduced. Now begin adding the hot broth 1/2 cup at a time, or just enough to barely cover the rice. Cook, stirring, until the broth has been absorbed almost completely. Continue cooking and stirring the rice in this manner, adding the broth 1/2 cup at a time for 16 to 17 minutes.

Remove and pour onto a baking sheet. When the rice is cooled to room temperature, place it in a bowl. Add the mushroom mix, oyster mushrooms, black truffle purée, fontina, bread crumbs, egg yolk, chives and parsley. Mix thoroughly and season with salt and pepper. The consistency should be sticky but not too wet. Roll the rice into balls approximately the size of meatballs. Place the bread crumbs on a plate, and roll the rice into the breadcrumbs until coated. Place in the refrigerator to chill. Heat the oil in a fryer or large pot until it reaches 375 degrees or bake them in the oven at 400 degrees until golden brown and crispy. Serve hot. Serves 6

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