- Soak porcini mushrooms overnight, strain, and save the juice.
- In a medium saucepan, sweat the garlic and onion in olive oil until translucent. Add the rice and stir to coat. Add half the chicken stock and cook till most of the broth is absorbed. Add the rest of the stock and simmer until the rice is soft. Add mushrooms, parmesan, and mascarpone. Fold and season truffle butter and duck confit. Pour the rice out onto a sheet pan. Let cool and place in the refrigerator overnight.
- Prepare a breading station with the beaten eggs and bread crumbs. Shape the rice with a 2 ounces scoop dip it into the egg then into the bread crumbs repeat and refrigerate for 1 hour.
- Pulse all ingredients for the aioli in a food processor until smooth. Fold in thyme leaves
- Fry the arancini at 345 degrees Fahrenheit in canola oil until golden brown. Spoon aioli on a platter place the arancini on top and sprinkle with parmesan.
- Serve with a glass of Les Deux Frères and enjoy!
Fall Release 2024
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2022 Les Deux Frères
65% Grenache, 27% Cabernet Sauvignon, 8% Syrah
Porcini & Duck Arancini with Dried Blueberry Thyme Aioli
Recipe courtesy of Chef Jeffery Scott
Ingredients
For the arancini:
2 cups Arborio rice
1 yellow onion diced
4 cloves garlic minced
2 tbs unsalted butter
6 oz dried porcini
6 cups porcini water
4 oz shredded duck confit
4 oz dried blueberries
1 cup parmesan cheese
4 oz black truffle butter
1 cup mascarpone
Salt and white pepper
4 eggs beaten
3 cups breadcrumbs
For the aioli:
2 cups organic mayo
2 cloves garlic
2 ranch egg yolks
½ teaspoon cayenne
1 tablespoon truffle oil
6 sprigs fresh thyme- leaves picked
PORCINI AND DUCK ARANCINI WINE PAIRING
Indulge in the culinary decadence of Porcini and Duck Arancinis, an exquisite fusion of earthy flavors and rich textures. These golden, crispy spheres, inspired by traditional Italian street food, are reimagined by Chef Jeffery Scott with a luxurious filling of tender duck confit and aromatic porcini mushrooms. Each bite unveils layers of savory goodness, enveloped by a crispy exterior and balanced with the umami richness of the filling. The dried blueberry thyme aioli perfects the dish, bringing freshness and an herbaceous quality.
To elevate this dish, try our suggested porcini and duck arancini wine pairing with Les Deux Frères, a blend of Grenache, Cabernet Sauvignon, and Syrah. This bold yet refined wine showcases a symphony of flavors—juicy dark berries from the Grenache, the structured tannins of Cabernet Sauvignon, and the peppery, smoky notes of Syrah.
Les Deux Frères harmonizes effortlessly with the earthy porcini and succulent duck, enhancing the savory depth of the arancinis while its velvety texture cuts through the richness. The vibrant acidity of the wine offers a perfect contradiction to the decadent dish, creating a balanced, luxurious pairing.
Method
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