Exotic Mushroom Arancini
This delicious recipe combines creamy risotto with savory Buna Shimeji mushrooms and gooey mozzarella pearls, all encased in a crispy breadcrumb coating. Perfect for entertaining or as a tasty snack, these arancini balls are sure to impress your guests with their irresistible flavors and textures.
— Constant Cookbook
Ingredients
- 1 X 150g Livesey Bros Buna Shimeji
- 1 Onion
- 1 Garlic Clove (crushed)
- 20g Grated Parmesan
- 300g Risotto Rice
- 150ml White Wine
- 750ml Vegetable Stock (2 cubes)
- 16 Mozzarella Pearls
- 150g Plain Flour
- 2 Eggs
- 120g Breadcrumbs
- Vegetable Oil for Deep Frying
Instructions
- Add the chopped onion and crushed garlic to a pan and cook for 2 minutes until soft
- Add the risotto rice and cook for a further 2 minutes before adding the white wine
- When the wine has absorbed, add some of the stock, stir and when the rice has absorbed the liquid, add more stock- Continue this process until all the stock has been absorbed
- Set the risotto to one side to allow it to cool
- Meanwhile, heat a pan of oil (for deep frying)
- Lightly fry the Buna Shimeji for 1 minute then set aside
- Roll the risotto into a ball the size of a golf ball, then gently push some Buna Shimeji into the centre of the ball along with a Mozzarella pearl, then roll the ball in your hands until smooth
- Coat the ball in the flour, then the egg and finally breadcrumbs
- Follow this process with the remaining risotto until you have made 16 balls
- Deep fry the Arancini for 5 minutes until golden brown and the breadcrumbs are crispy, then allow them to drain before serving
Yield
Makes 16
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