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
Ultimate version
Porcini and truffle risotto balls with a taleggio heart and crisp panko shell.
Per serving£3.38
Total cost£13.50
Time1 hr 25 min
Ingredients for 4
- Risotto
- 250 g carnaroli rice
- 20 g dried porcini , soaked
- 200 g chestnut and oyster mushrooms , finely chopped
- 120 ml dry white wine
- 800 ml mushroom stock , hot
- 1 banana shallot , finely diced
- 60 g Parmigiano Reggiano , grated
- 1 tsp truffle paste
- Filling
- 120 g taleggio , cut into cubes
- Coating
- 150 g panko breadcrumbs
- 2 eggs , beaten
- 1 l sunflower oil , for frying
Method
- Soak the porcini in warm water, then chop and reserve the strained liquor for the stock.
- Sweat the shallot, add the fresh mushrooms and porcini and cook until dry, then toast in the rice.
- Deglaze with wine, then add the mushroom stock a ladle at a time until the rice is al dente and creamy.
- Beat in the Parmigiano and truffle paste, spread on a tray and chill completely.
- Mould a spoonful of risotto around a taleggio cube into a neat ball, then coat in egg and panko twice for an extra crisp shell.
- Fry at 180C for 4 to 5 minutes until deep amber, drain, and finish with a little flaky salt.
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.
