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Mushroom Arancini

  • Serves: 40
  • Cooks In: 1 hour
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Ingredients

400g button, cup or flat mushrooms
750ml (3 cups) chicken or vegetable stock
2 tbs 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 packet panko breadcrumbs*
Vegetable oil, for frying
Lemon wedges, to serve

Method

1

Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped.

2

Heat 1 tbs 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.

3

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.

4

Stir parmesan, mozzarella and basil into risotto, season. Roll 1 tbs 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.

5

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. Serve with lemon wedges.

Ingredients

 400g button, cup or flat mushrooms
 750ml (3 cups) chicken or vegetable stock
 2 tbs 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 packet panko breadcrumbs*
 Vegetable oil, for frying
 Lemon wedges, to serve

Directions

1

Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped.

2

Heat 1 tbs 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.

3

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.

4

Stir parmesan, mozzarella and basil into risotto, season. Roll 1 tbs 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.

5

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. Serve with lemon wedges.

Mushroom Arancini

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