Mushroom & Sage Arancini with Sweet and Spicy Cranberry Sauce Recipe

Ingredients

• For Risotto:
• 2 quarts Chicken or Vegetable Stock
• ¼ cup SOOC Mushroom & Sage Olive Oil
• 2 cups Cremini Mushrooms, diced fine
• 2-3 Shallots, about 1 cup, diced fine
• 4 Garlic cloves, minced
• ¼ cup Sage, Chiffonade
• 2 cups of Carnaroli or Arborio Rice
• 1 cup White Wine
• 3 Tablespoons Butter
• 1 ½ cup Smoked Gouda, grated
• ¼ cup Pecorino Romano, grated
• ½ cup Mozzarella, grated
• 2 Tablespoons Salt + more to taste
• 1 teaspoon Black Pepper
• For Arancini:
• 2-3 cups of Flour, in a large bowl
• 6 Eggs
• ½ cup Heavy Cream
• 4-5 cups of Panko bread crumbs, in a large bowl
• For Spicy and Sweet Cranberry Sauce:
• 1 12 Oz Bag of Cranberries
• 1 cup of Water
• ¼ cup SOOC Cranberry Pear Balsamic Vinegar
• ¼ cup of White Wine Vinegar
• ½ cup Brown Sugar
• 1 Tablespoon Soy Sauce
• 2 Tablespoons fresh squeezed Orange Juice
• 2 teaspoons Calabrian Chili Paste
• 1 Tablespoon Salt + more to taste