Name: Exotic Mushroom Arancini
Total time: 45 min
Yield: Serves 16
Cuisine: Italian

Ingredients

STEP 1
Add the chopped onion and crushed garlic to a pan and cook for 2 minutes until soft
STEP 2
Add the risotto rice and cook for a further 2 minutes before adding the white wine
STEP 3
When the wine has absorbed, add some of the stock, stir and when the rice has absorbed the liquid, add more stock- Continue this process until all the stock has been absorbed
STEP 4
Set the risotto to one side to allow it to cool
STEP 5
Meanwhile, heat a pan of oil (for deep frying)
STEP 6
Lightly fry the Buna Shimeji for 1 minute then set aside
STEP 7
Roll the risotto into a ball the size of a golf ball, then gently push some Buna Shimeji into the centre of the ball along with a Mozzarella pearl, then roll the ball in your hands until smooth
STEP 8
Coat the ball in the flour, then the egg and finally breadcrumbs
STEP 9
Follow this process with the remaining risotto until you have made 16 balls
STEP 10
Deep fry the Arancini for 5 minutes until golden brown and the breadcrumbs are crispy, then allow them to drain before serving

Exotic Mushroom Arancini