Primary Ingredients
1 cup kale, chopped
1 cup red cabbage, chopped
1 cup Napa cabbage, chopped
1 cup beech mushrooms
1 cup barley
1/4 cup olive oil
½ cup shallots, diced
½ cup St. Francis Chardonnay
4 cups chicken stock or vegetable stock
2 cups fontina cheese, grated
½ cup butter
½ cup sweet carrot, grated
6 eggs
2 cups flour
4 cups panko bread crumbs
Primary Technique
- In a large sauté pan on a high heat cook down the mushrooms, kale, and cabbages with the shallots and a generous pour of olive oil. This should take about 3 minutes, you don’t want to overcook. Reserve for later.
- To make risotto, simmer stock in a separate pot. In a medium sauce pot, toast the barley with the olive oil by stirring constantly for 4-5 minutes on medium heat, to put a little color on the barley.
- Add the wine and allow to reduce before stirring. Add a 1/3 of the simmering liquid to the barley and slowly stir. Over the next few minutes the barley will absorb the liquid then add an additional 1/3 of the stock.
- Continue to stir until most of the liquid has been absorbed then add the last of the stock. Stir several more minutes then add the cheese.
- Once the cheese is fully incorporated add butter, carrots and the previously cooked ingredients. When everything is evenly mixed, season with salt and pepper then pour the mixture out onto sheet trays and refrigerate until cold.
- Scoop out the barley mix to make balls about 1.5 inches in diameter. Roll gently between your palms to mold into a circular shape then roll in flour.
- Next dip in the egg wash and finish by rolling in the bread crumbs. You can refrigerate or freeze these at this point, when freezing defrost several hours before frying. To cook deep fry at 325° until golden brown.
- This hearty Arancini is filled with the great abundance of the fall season. The fruit forward and luscious merlot pairs very nicely with the earthy elements of the barley, kale and cabbages.
- Roasted mushrooms bring out the depth and structure of this magnificent wine. The rich finish from cave aged fontina is a perfect complement to this wine.
