Mushroom Arancini (v) Recipe
arborio rice, cremini mushrooms, thyme, mother tomato, parmesan
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Ingredients
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Main Ingredients
Method
Cooking the Risotto
- 1
Prepare the Risotto
In a saucepan, bring vegetable broth to a simmer. In a separate pan, heat a tablespoon of olive oil over medium heat. Add the diced cremini mushrooms and sauté until soft. Add Arborio rice and stir for 2 minutes. Gradually add the simmering broth, one ladle at a time, stirring constantly until the rice is creamy and al dente. This should take about 18-20 minutes. Stir in chopped thyme, salt, and pepper. Remove from heat and let cool.
Forming the Arancini
- 2
Shape the Balls
Once the risotto is cool, mix in the grated Parmesan cheese. Take a handful of the mixture and form it into a ball, about the size of a golf ball. Make an indentation in the center and fill it with a teaspoon of mother tomato sauce. Seal the ball and roll it to ensure it's compact. Repeat until all the risotto is used.
Breading and Frying
- 3
Coat and Fry
Set up a breading station with flour, beaten egg, and breadcrumbs. Roll each arancini ball in flour, dip in egg, and then coat with breadcrumbs. Heat olive oil in a deep pan over medium-high heat. Fry the arancini in batches until golden brown and crispy, about 4-5 minutes. Drain on paper towels.
Serving
- 4
Serve
Serve the mushroom arancini hot with additional mother tomato sauce on the side for dipping.