Mushroom Arancini Balls

To make risotto

 

Place a large frying pan on a medium heat. Add butter and oil to the pan and stir to combine. Add onion to the pan and sauté, secondly add the garlic and mushrooms and sauté.

 

Next, add the risotto and stir making sure that all the grains are coated in the mushroom, onion, oil mix.

Sauté for a further minute.  Add half of the chicken stock and simmer until all the liquid is absorbed.

 

Finally, add the remainder of chicken stock and continue to simmer, stirring regularly, until all the liquid is absorbed.

By now, after about 20 minutes, the risotto should be tender and fully cooked.

 

To make arancini balls

 

Preheat your oven to 200°c /390°f.

Allow the mixture to cool to room temperature (or refrigerate overnight if making from leftover risotto).

Pour oil into a deep, wok style pan and heat on high until oil is ready for deep frying.

 

 

While oil is heating, combine mushroom risotto with grated mozzarella cheese and roll risotto mix into large balls (about 5cm radius – see picture below).

 

Roll each risotto ball in the egg until completely covered.  Next, thoroughly roll each risotto ball in breadcrumbs.

Using tongs, (to avoid the hot oil burning), carefully place/drop 3 to 4 risotto balls at a time into deep frying oil, fry quickly until golden brown. 

 

Remove fried balls and set aside on a flat oven tray to drain. Repeat until all the arancini balls are cooked.

 

Place fried balls into preheated oven for about 10 minutes,  to ensure balls are heated right through & cheese is deliciously melted & stretchy