Mushroom Arancini INGREDIENTS 400g button or flat mushrooms 750ml chicken or vegetable stock 2 tbsp olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 1 cup Arborio rice 60g parmesan, finely grated 1 cup finely grated mozzarella 1/2 cup basil leaves, shredded 1 cup plain flour 4 eggs, lightly whisked 200g panko breadcrumbs Vegetable oil, for frying METHOD Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped Heat 1 tbsp oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until all moisture has evaporated Bring stock to the boil in a medium saucepan. Heat remaining oil in a large saucepan over medium heat. Add onion and garlic, cook, for 5 minutes until soft. Stir in rice and cook, for 2 minutes or until grains look glassy. Stir in boiling stock. Reduce heat to low, cover and simmer, stirring every 5 minutes, for 20 minutes or until rice is tender and risotto thickened. Stir in mushrooms. Place into a heatproof bowl refrigerate until cold Stir parmesan, mozzarella and basil into risotto, season. Roll 1 tbsp chilled rice mixture into a ball. Repeat with remaining mixture. Coat balls, one at a time in flour, egg and then breadcrumbs. Cover and refrigerate for 1 hour until firm. Add enough oil in a large saucepan to reach a depth of 5cm. Heat oil over medium-high heat, deep-fry arancini balls 6-8 at a time in hot oil until golden. Using a slotted spoon transfer to a plate lined with paper towel. Keep warm in a warm oven. Repeat in batches with remaining mixture, reheat oil between batches.
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