These mushroom arancini are mushroom risotto, stuffed with gooey mozzarella, crumbed and fried to golden perfection. An irresistible appetizer.
Ingredients
- 2 ½ cups chicken stock (625ml)
- 5 g dried porcini mushrooms
- 1 tablespoon extra virgin olive oil (notes 1)
- ½ medium onion finely chopped
- 1 stalk celery finely chopped
- 100 g swiss brown mushrooms cremini/chestnut/baby bella, finely chopped
- 1 clove garlic minced
- ¾ cups arborio rice (145g/~5oz)
- 40 g parmesan cheese finely grated (⅓ cup packed)
- 2 tablespoons fresh parsley finely chopped (notes 1)
- 60 g mozzarella cut into 12 cubes
- 2 large eggs
- 1 cup breadcrumbs
- ⅓ cup plain flour (all purpose flour)
- Vegetable oil for deep frying
For best results, always weigh ingredients where a weight is provided
Equipment
- Saucepans (small, medium and large-deep)
- Slotted spoon
Instructions
- Place the stock in a saucepan and bring to a simmer, then place the lid on and turn the heat off.
- Place the porcini mushrooms into a small bowl and pour over just enough of the stock to cover them. Set aside to rehydrate.
- Heat the oil in a frying pan or large skillet and add the diced mushrooms over medium high heat. Cook for 4-5 minutes, stirring regularly, until you see about 50% of the pieces turning golden.
- Reduce the heat to medium. Add the onion, celery and garlic and cook for another 2-3 minutes until softened.
- Add the rice to the pan and cook, stirring for about 1-2 minutes until it looks a little glassy and translucent in parts.
- Remove the porcinis from the hot stock and finely chop them up, then add them to the rice. Strain the porcini liquid through a fine mesh sieve back into the stock saucepan.
- Bring the stock back to a simmer, then turn it off again.
- Add a ladleful (about 125ml / ½ cup) of the stock to the rice mixture. Scrape any colour (aka flavour) off the bottom of the pan and stir constantly until the rice has absorbed all the stock.
- Pour in all of the remaining stock and cover the pan with a lid. Let it come to a simmer, then immediately turn the heat down to low. You want the rice to cook at a very low simmer now for around 20 minutes until almost all the stock has been absorbed and the rice is cooked, tender with just a little bite.
- Stir in the parmesan and parsley then season to taste with salt and pepper (I usually add about ¼-½ tsp of salt and ¼ tsp finely cracked black pepper).
- Set aside to cool slightly before refrigerating for 1-2 hours or overnight until cold.
- TO FORM THE ARANCINI: Start heating about 5cm/2 inches of oil in a deep heavy based medium or large saucepan over high heat. You want the oil to get to 180C/350F.
- Place the breadcrumbs and flour in two separate high sided bowls. Whisk the eggs in a third bowl.
- With wet hands to stop it sticking, roll balls of rice to about golf ball size. Press it flat on your palm, add a cube of mozzarella, then roll the rice around it back into a smooth, firm ball. Repeat with the remaining risotto mixture to make 12 balls.
- Roll the risotto balls in the flour, then the egg, then lastly the breadcrumbs.
- Use a slotted spoon to lower 3-4 rice balls into the hot oil and cook for about 6 minutes, until they are deep golden in colour, all the time keeping the oil temperature between 170C/340F and 180C/350F while they’re frying. Transfer to a plate lined with paper towel to drain.
- Bring the oil back up to heat. Repeat the frying process until all arancini balls are done.
- Serve immediately.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
