Starters
Italian
ItalianMushroom Arancini
Crisp, golden risotto balls with a savoury mushroom centre, fried until molten. The tiers rise from a frozen-mushroom shortcut to a porcini-and-truffle risotto with a mozzarella core.
Vegetarian
Nut-free
Budget version
Quick risotto balls using stock cubes and chestnut mushrooms.
Per serving£0.95
Total cost£3.80
Time55 min
Ingredients for 4
- 200 g risotto rice
- 150 g chestnut mushrooms , finely chopped
- 1 vegetable stock cube , in 700ml water
- 1 onion , diced
- 40 g hard cheese , grated
- 100 g dried breadcrumbs
- 1 egg , beaten
- 50 g plain flour
- 500 ml vegetable oil , for frying
Method
- Fry the onion and mushrooms until soft, then stir in the rice.
- Add the hot stock a ladle at a time, stirring until the rice is cooked and thick, then mix in the cheese and cool.
- Roll the cold risotto into balls, then coat in flour, beaten egg and breadcrumbs.
- Heat the oil to 180C and fry the arancini in batches for 3 to 4 minutes until golden.
- Drain on kitchen paper and season before serving.
Equipment
- saucepan
- deep pan
- three shallow bowls
The three ways, side by side
Budget
Quick risotto balls using stock cubes and chestnut mushrooms.
Better
Wine-laced mushroom risotto balls with a mozzarella centre and panko crust.
Ultimate
Porcini and truffle risotto balls with a taleggio heart and crisp panko shell.
