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
Contains alcohol
Better version
Wine-laced mushroom risotto balls with a mozzarella centre and panko crust.
Per serving£1.73
Total cost£6.90
Time1 hr 10 min
Ingredients for 4
- Risotto
- 250 g arborio rice
- 250 g mixed mushrooms , finely chopped
- 100 ml dry white wine
- 800 ml vegetable stock , hot
- 1 shallot , finely diced
- 50 g Parmesan , grated
- Filling
- 100 g mozzarella , cut into cubes
- Coating
- 120 g panko breadcrumbs
- 2 eggs , beaten
- 60 g plain flour
- 700 ml sunflower oil , for frying
Method
- Soften the shallot, add the mushrooms and cook until their liquid evaporates, then stir in the rice.
- Pour in the wine and let it bubble away, then add the hot stock a ladle at a time until the rice is creamy.
- Beat in the Parmesan, spread the risotto on a tray and chill completely.
- Shape a spoonful of risotto around a mozzarella cube and roll into a ball, then repeat.
- Coat each ball in flour, egg and panko, then fry at 180C for 4 minutes until deep golden.
- Drain on paper and serve hot so the centre is molten.
Equipment
- heavy saucepan
- deep pan
- thermometer
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.
