Jollof Mushroom Arancini Recipe
fried Jollof Aborio risotto balls, wild seasonal mushrooms, shaved parmesan cheese, puréed mushroom
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Ingredients
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Jollof Risotto
Mushroom Filling
Arancini Coating
Mushroom Purée
Method
Jollof Risotto Preparation
- 1
Cook the Aromatics
In a large saucepan, heat a little olive oil over medium heat. Add the chopped onion, garlic, and red bell pepper. Sauté until soft and fragrant, about 5 minutes.
- 2
Add Rice and Seasonings
Stir in the Arborio rice, thyme, bay leaf, salt, and black pepper. Cook for 2 minutes until the rice is slightly toasted.
- 3
Incorporate Tomato Puree
Add the tomato puree and stir to combine, cooking for another 2 minutes.
- 4
Add Broth Gradually
Begin adding vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 5
Cool the Risotto
Remove from heat and let the risotto cool completely before using it for the arancini.
Mushroom Filling Preparation
- 6
- 7
Combine with Cheese
Remove from heat and stir in the shaved Parmesan cheese. Allow the mixture to cool slightly.
Arancini Assembly
- 8
Form the Balls
Take a small amount of cooled Jollof risotto (about 2 tablespoons) and flatten it in your hand. Place a teaspoon of the mushroom filling in the center and mold the risotto around it to form a ball. Repeat until all ingredients are used.
- 9
- 10
Bread the Arancini
Roll each risotto ball first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs.
Frying
- 11
Heat Oil
In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 12
Fry the Arancini
Carefully lower the breaded arancini into the hot oil, frying in batches for about 3-4 minutes or until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Mushroom Purée Preparation
- 13
Cook the Mushrooms
In a small saucepan, combine the wild mushrooms and heavy cream. Cook over low heat until the mushrooms are soft, about 10 minutes.
- 14
Blend the Purée
Transfer the mixture to a blender and purée until smooth. Season with salt and black pepper to taste.