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Local Flavor - Mickey’s Restaurant

Shrimp and Gouda Arancini

 Mickey’s Head Chef Kevin Hornby (L), along with Sous Chef Brandon Kelley.

Mickey’s Head Chef Kevin Hornby (L), along with Sous Chef Brandon Kelley.

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A finished Shrimp and Gouda Arancini, served with an India Pale Ale.

For the Risotto:

-1/4 cup olive oil

-1 medium white onion, finely chopped

-1 pound Arborio rice (about 2 1/3 cups)

-4 cups India Pale Ale

-3 cups stock or low-sodium chicken broth

-1/2 cup finely grated Parmesan cheese (about 2 1/2 ounces)

For the filling:

For the filling:

-1 1/2 cup shredded smoked Gouda cheese (about 12 ounces)

-1/2 pound diced grilled shrimp

For frying and serving:

-2 to 2 1/2 quarts vegetable oil

-1/2 cup all-purpose flour

-Kosher salt

-Freshly ground black pepper

-4 large eggs

-1 1/2 cup, unseasoned Panko bread crumbs

-Basic tomato sauce or marinara sauce, warmed for serving

Medium pot

Oil medium heat

Sauté onions until translucent

Add rice and sauté briefly

Add beer and simmer, until mostly absorbed

Add chicken stock 1 cup at a time, occasionally stirring until absorbed

When rice is cooked tender, add Parmesan cheese

Cool rice completely

Form rice into 4 ounce balls

Mix cooled cooked diced shrimp, basil, and shredded smoked Gouda cheese, and form into small balls

Create a pocket in risotto ball fill with cheese stuffing, and seal off pocket

Flour, egg wash and bread balls

Fry at 300 until golden brown and heated through, serve over warm marinara.

— The flavor at Mickey’s restaurant in Plattsburgh is definitely that: local.

But even with a head chef and a sous chef who are both from the Champlain Valley, and who cut their culinary teeth working in local kitchens in and around Plattsburgh, the dinner menu at Mickey’s is far from the status quo.

Head Chef/Kitchen Manager Kevin Hornby is a Peru High School and Plattsburgh State University graduate, with a degree in hotel and restaurant tourism. His Sous Chef Brandon Kelley, from Ausable, graduated from Paul Smith’s College with a degree in culinary arts.

“It basically started as a way to pay the bills,” Hornby said. “Moving out and going to college, it’s a pretty easy job to get into.”

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