Coq au Vin Arancini with Mushroom Duxelles

**Prepare the Mushroom Duxelles:** In a skillet, melt 2 tbsp butter over medium heat. Add the chopped mushrooms and cook until they release their moisture and become browned and reduced, about 15-20 minutes. Add the minced garlic and thyme during the last few minutes of cooking. Season with salt and pepper. Set aside to cool.

**Prepare the Coq au Vin Risotto:** In a large pot, heat the olive oil and remaining 2 tbsp butter over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes until the grains are toasted.

Add the tomato paste and stir for another minute. Pour in the red wine and stir until it is absorbed by the rice.

Begin adding the chicken broth, one cup at a time, stirring constantly and allowing each cup to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20-25 minutes. Add the bay leaf along with the first addition of broth.

Remove the bay leaf. Season the risotto with salt and pepper to taste. Let the risotto cool completely. This can be sped up by spreading it on a baking sheet.

**Assemble the Arancini:** Take a tablespoon of cooled risotto and flatten it in the palm of your hand. Place a teaspoon of mushroom duxelles in the center. Gently shape the risotto around the filling to form a ball, ensuring the filling is completely enclosed. Repeat with the remaining risotto and mushroom duxelles.

**Bread the Arancini:** Place the flour, beaten eggs, and Panko breadcrumbs in separate shallow bowls. Roll each arancini in the flour, then dip it in the egg, and finally coat it thoroughly with the Panko breadcrumbs.

**Deep Fry the Arancini:** Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the arancini to the hot oil in batches, being careful not to overcrowd the fryer. Fry for 3-4 minutes, or until golden brown and crispy on all sides. Remove the arancini with a slotted spoon and drain on paper towels.

Serve immediately and enjoy!