Wild Mushroom Arancini

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6 people
Meal course
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Posted on
40 grams
Dried wild mushrooms - soaked according to pack instructions and finely chopped
1 tbsp
Olive oil
1 medium
White onion - peeled and finely chopped
1 medium
Celery stalk - strings removed and finely chopped
250 grams
Arborio rice
2 tbsp
White wine vinegar
1 Pint
Chicken stock
1 tsp
Italian seasoning
1 Drizzle
Truffle oil
125 grams
Mozzarella ball - cut into 12 pieces
1 handful
Plain flour
1 medium
Egg - Beaten
2 handful
White breadcrumbs
2 handful
Wild Mushroom Arancini
  1. In a large saucepan, heat the oil and then gently fry the onion and celery until soft. Add the mushroom and the rice and then fry off for a couple of minutes so the rice is well coated in the mixture. Pour in the vinegar and stir until this had absorbed. Add the herbs and then the stock, a ladle at a time, stirring constantly in-between until the liquid has absorbed. Continue this process until the rice has softened – you may find you don’t need to use all the stock but it is worth having it there just in case.
  2. Once cool, divide the risotto into 12 and shape into balls. Make a hole with your thumb in the middle of the ball and push the mozzarella into it. Close the rice back around it and smooth it out so the mozzarella is well hidden – repeat this process with each ball. Set aside 3 plates, one with the flour, one with the egg and the other with the breadcrumb and polenta mix and then one at a time roll the arancini first in the flour, then the egg and finally coat well with the breadcrumbs. Set aside and repeat the process.
  3. Fill a saucepan or fat fryer with oil (saucepan should be about 2/3 full) to a medium – high temperature and once hot enough (test a piece of bread and if it sizzles straight away it is hot enough) cook the arancini balls for 5-6 minutes, until they are golden – You may need to do these in batches if they do not all fit at once. Roll the balls on a sheet of kitchen paper and then serve up with some salad leaves and a sauce of your choice.

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