Mushroom Arancini Recipe

Preparation and Cooking

1. 1

   Prepare the Risotto

   In a saucepan, heat the vegetable broth and keep warm. In another large saucepan, heat a tablespoon of olive oil over medium heat. Add the shallots and garlic, sautéing until translucent. Stir in the Arborio rice and cook for 2 minutes until slightly toasted. Gradually add the warm broth, one ladle at a time, stirring frequently until the rice absorbs the liquid. Continue this for about 18-20 minutes until the rice is creamy and al dente. Stir in the chopped mushrooms, salt, and pepper, cooking for an additional 5 minutes. Remove from heat and stir in the Parmesan cheese. Let it cool completely.

2. 2

   Form the Arancini

   Once the risotto is cool, take a small amount (about the size of a golf ball) and flatten it in your hand. Place a cube of Fontina cheese in the center, then wrap the risotto around it, forming a ball. Repeat with remaining risotto.

3. 3

   Coat the Arancini

   Set up a breading station with one bowl of flour, another with the beaten egg, and a third with breadcrumbs. Roll each risotto ball first in flour, then dip into the egg, and finally coat with breadcrumbs. Ensure they are well covered.

4. 4

   Fry the Arancini

   In a large pot or deep fryer, heat the olive oil to 350°F (175°C). Carefully add the arancini in batches, frying until golden brown, about 3-4 minutes. Drain on paper towels.

5. 5

   Serve

   Serve the arancini hot with spicy tomato sauce on the side.