Arancini Recipe
swiss, marscapone, shitake mushrooms, shaved parmesan
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Ingredients
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Arancini Base
Filling
Frying
Method
Arancini Base Preparation
- 1
Cook the Rice
In a saucepan, heat the olive oil over medium heat. Add the shallots and garlic and sauté until translucent. Add the Arborio rice and stir to coat. Gradually add the vegetable broth, stirring frequently until the rice is creamy and fully cooked, about 20 minutes. Remove from heat and let cool.
- 2
Prepare the Mixture
Once the rice has cooled, add the beaten eggs, salt, and black pepper to the rice mixture. Mix until well combined. Stir in the breadcrumbs to help bind the mixture.
Filling Preparation
- 3
Cook the Mushrooms
In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped shiitake mushrooms and cook until they are soft and browned, about 5-7 minutes. Remove from heat and let cool.
- 4
Forming and Frying the Arancini
- 5
Shape the Arancini
With wet hands, take a portion of the rice mixture and flatten it in your palm. Place a spoonful of the filling in the center and carefully mold the rice around the filling to form a ball. Repeat until all the rice and filling are used.
- 6