Crispy mushroom arancini stuffed with tender bocconcini and deep-fried to a crispy, golden brown.
- 1 litre (4 cups) salt-reduced vegetable stock
- 200 grams Swiss brown mushrooms
- 2 tablespoons extra virgin olive oil
- 30 grams butter
- 1 small onion (80g), chopped finely
- 2 cloves garlic, crushed
- 1½ cups (300g) arborio rice
- ½ cup (40g) grated parmesan
- 1½ cups (115g) panko (Japanese) breadcrumbs
- 2 tablespoons thyme leaves, chopped finely
- 1 cup (150g) plain flour, seasoned
- 3 eggs, beaten lightly
- 14 cherry bocconcini (220g), halved
- vegetable oil, for deep-frying
- 1Place stock in a large saucepan over high heat and bring to the boil. Reduce heat to low and keep stock hot.
- 2Place mushrooms in the bowl of a food processor and process using the pulse function until finely chopped. Transfer to a bowl.
- 3Heat olive oil in a large, deep heavy-based frying pan over high heat. Cook mushrooms for 6 minutes or until golden. Transfer to a bowl.
- 4Add butter to same pan over medium heat. Cook onion, stirring, for 4 minutes or until golden. Add garlic and cook for 1 minute. Add rice and cook, stirring, for 2 minutes until well coated.
- 5Add one-third of the hot stock. Cook, stirring, for 7 minutes or until almost absorbed. Repeat two more times with remaining stock. (This step should take approximately 20 minutes.) Stir through mushrooms and half the parmesan. Season to taste. Transfer risotto to a large, shallow roasting pan and freeze for 20 minutes or until chilled and firm.
- 6Combine breadcrumbs, thyme and remaining parmesan in a shallow bowl. Place seasoned flour and beaten egg in two separate shallow bowls. Roll 1 tablespoon portions of risotto into 28 balls. Push a bocconcini half into the centre of each ball and mould risotto around to seal. Coat balls first in flour, then egg, then breadcrumb mixture.
- 7Heat oil in a large, deep, heavy-based saucepan to 170°C. Cook arancini, in batches, for 4 minutes or until crisp and golden. Drain on paper towel.
Arancini can be made up to 3 days ahead and stored in an airtight container in the fridge, and can be frozen for up to 2 months. Thaw in the fridge before reheating.
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