Steps

1. 01Sauté the shiitake

   In a skillet over medium-high heat, melt a knob of butter. Add the sliced shiitake and sauté 5 to 7 minutes until well browned and all their water has evaporated. Lightly salt. Mix with the shredded snow goose in a bowl and set aside.

2. 02Start the risotto

   In a heavy-bottomed medium pot, heat the butter and olive oil over medium heat. Sweat the shallot 2 minutes, without browning, until translucent. Add the Arborio rice and stir for 1 to 2 minutes to coat every grain in the fat. The grains should turn pearly.

3. 03Deglaze and cook with stock

   Pour in the white wine and stir until almost completely absorbed. Then add the hot stock one ladle at a time, stirring constantly. Wait until each ladle is nearly absorbed before adding the next. Count on 18 to 20 minutes total: the rice should be tender but with a slight bite at the center (al dente).

4. 04Stir in cheese and filling, chill 24 h

   Off the heat, stir in the grated 1608 cheese, the snow goose and shiitake mixture, then season with salt and pepper. Spread the risotto on a tray to cool quickly. Once lukewarm, transfer to a container and refrigerate for a full 24 hours. This rest is essential: it lets the risotto firm up enough to hold its shape when shaped.

5. 05Shape the arancini

   The next day, take the cold risotto out of the fridge. Scoop a generous spoonful and flatten it in your palm. Place a small cube of 1608 cheese in the center. Close the rice around the cheese by folding the edges, then roll between your palms to form a compact ball the size of a golf ball. Don't overstuff the cheese: in the fryer, it wants to escape.

6. 06Bread in three steps

   Set up three bowls: one with flour, one with beaten eggs, one with panko. Roll each ball successively in the flour (shake off excess), then in the beaten egg (let drip), then in the panko, pressing gently so the breading sticks all over. Set aside on a tray.

7. 07Fry at exactly 350°F

   Heat the oil in a deep fryer or large deep pot to exactly 350°F (180°C). Test with a kitchen thermometer or by dropping a small piece of bread: it should brown in 30 seconds. Lower the arancini into the hot oil in small batches (4 to 5 max), without crowding. Fry for 4 to 6 minutes, turning halfway, until evenly golden.

8. 08Drain, salt, serve right away

   Lift the arancini with a slotted spoon and drop them on paper towels to soak off excess oil. Salt immediately at this stage: salt sticks better while they're still piping hot. Serve right away, with a homemade marinara sauce or just plain. Cut one in half in front of the crew to show the molten cheese core: that's the moment.