When Alex and I went on our first date, he took me to a small mom and pop Italian restaurant. It was the kind of place where the owners walked around and talked to every single customer. They had regulars, recommended dishes, and made sure every kid had a cannoli before they left. Alex and I were so young, and we are far from our first date, but I’ll never forget how I felt in that restaurant. I felt welcomed, and it felt like I was home. Not only were the owners, and the atmosphere incredible, but the food was out of this world. The owners recommended their fried mushroom and thyme risotto and I couldn’t wait to try it.
I couldn’t imagine how risotto could get any better, but it did. The waiter brought out crispy nuggets of goodness topped with their house marinara sauce and sprinkled with shaved Parmesan cheese. I dissected every bite of my meal and was determined to one day re-create it. So here I am, years later and I have finally perfected the fried mushroom and thyme risotto. This dish catches you off guard because it’s salty and crispy on the outside but creamy, Earthy, and sweet on the inside, and then the tangy Marinara sauce brings it all together as it’s drizzled over the top of the dish. Every bite takes me right back to that first date and I am so excited that I finally figured out how to recreate it.
This dish would not be the same without Mahatma® Arborio Medium Grain Rice. It provides a creamy and slightly chewy texture that is perfect for this dish. Mahatma® Arborio Medium Grain Rice is a non-GMO project verified, which is free of MSG and other added preservatives and tastes out of this world. Ok Ok, here it is. My Fried Mushroom and Thyme Risotto Ingredients
- 3 cups low-sodium chicken broth
- Kosher salt
- 1 cup Mahatma® Arborio Medium Grain Rice
- 1 large egg
- 1 cup grated parmesan cheese
- 1 1/2 cups breadcrumbs
- 3 tablespoons butter – divided
- ½ cup onions – chopped
- ½ cup mushrooms – chopped
- 1 tablespoon of fresh thyme – chopped
- ½ cup frozen sweet peas
- 1 garlic clove – minced
- Basil for serving
- 1 cup of your favorite marinara sauce.
- Shaved parmesan cheese for serving
Vegetable oil, for frying
- Bring the broth and ¼ teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Stirring every five minutes.
- Meanwhile, add 1 tablespoon of butter to a medium-high heat sauté pan and cook the onions until translucent. Add the garlic, mushrooms, thyme, and cook for another two minutes.
- Combine the onions mixed with the risotto and add the peas, Parmesan cheese, and 1 tablespoon of butter. Mix to combine and let it cool completely.
- Beat the eggs in a large bowl, and then stir in the cooled rice. Shape the mixture into ten 1 1/2-inch balls coating each ball with breadcrumbs.
- Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
- Heat 1-inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.
- Serve with your favorite Marinara sauce and top with fresh basil and shaved Parmesan cheese.
