Mushroom and mozzarella arancini
Turn Riso Gallo’s mushroom risotto into the much-loved Italian classic arancini. The time freed up from not needing to make the risotto base means the arancini can be made, fried and served all in half an hour. The arancini are stuffed with bocconcini (mini mozzarella balls) and are served under a blanket of grated Parmesan. The earthy mushroom flavour works a treat with the creamy mozzarella centre.
Ingredients
Metric
Imperial
- 1 My Risotto Perfetto Mushroom 175g
- 4 bocconcini balls
- 1 egg, beaten
- 50g of plain flour
- 100g of fine breadcrumbs
- vegetable oil, for frying
- Parmesan, finely grated, to serve
Equipment
- Deep fat fryer
- Temperature probe
Method
Make the mushroom risotto according to the packet instructions, then season with salt. Spread out onto a tray and allow to cool completely. Chill in the fridge for at least 1 hour
Take a spoonful of the chilled risotto and, using wet hands, flatten it and place a bocconcino into the centre. Form into a ball and set aside onto a tray – repeat with the remaining mix and bocconcini
Set up a pane station with the flour, eggs and breadcrumbs. Coat the balls in the flour, then egg and then breadcrumbs and set aside
- 50g of plain flour
- 1 egg, beaten
- 100g of fine breadcrumbs
Meanwhile, heat the vegetable oil in a deep pan over a medium-high heat, or preheat a deep-fat fryer to 170°C. Deep-fry each ball for 3-4 minutes until golden. Drain on kitchen paper
- vegetable oil, for frying
Serve with plenty of finely grated Parmesan and a pinch of black pepper
- Parmesan, finely grated, to serve
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