Mushroom Arancini Recipe
Ingredients
250g Sliced Portabellini mushrooms
1L chicken / vegetable stock
4T butter
1 medium chopped onion
2 chopped garlic cloves
1 cup arborio rice
125ml white wine
1 cup grated Parmesan cheese
1 tin Mushroom Sauce / Soup
Salt & Pepper
100g cubed mozzarella cheese
2 cups breadcrumbs
½ cup all-purpose flour
2 large eggs
oil for deep frying
Method
Fry mushrooms until brown. Cook onion & garlic in butter until softened. Stir in rice and add wine; allow to reduce and be fully absorbed by the rice.
Prepare Risotto:
Ladle in 1 cup of warm stock at a time, until all the liquid is absorbed, stirring constantly throughout the process. Remove from the heat. Stir in Parmesan, Garlic Sauce / Soup into mushroom and onion mix. Season with salt and pepper.
Spread risotto in an even layer on a lined baking sheet. Chill for at least 1 hour.Scoop about 2T of cooled risotto into your hands and form into a ball. Place a piece of mozzarella in the center of ball. Carefully pinch and shape risotto so it completely encases the cheese, then roll into a ball. Repeat with remaining risotto and mozzarella. Freeze balls for 10 minutes.
Heat your oil for deep frying.
Place flour, beaten eggs and breadcrumbs into three bowls. Working one at a time, dip balls in flour, shaking off excess, then in bowl with egg and turn to coat, letting excess drip back into bowl. Coat with breadcrumbs and transfer to a baking sheet; then fry until golden brown.
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You might also find lots more recipes at https://lynnemccarthykitchen.blogspot.com/
