Exotic Mushroom Arancini
Serves 16
Easy
Total time:
This dish is perfect as a starter or as finger food at a party! It is an ideal dish to make if you have some left-over risotto. The inclusion of the Livesey Bros Buna Shimeji makes this dish individual and gives it extraordinary flavours. For more Exotic Mushroom Recipes visit www.mushroommeals.co.uk!
Skip to ingredients
Showing items 1 to 6 of 6
- 1 X 150g Livesey Bros Buna Shimeji
- 1 Onion
- 1 Garlic Clove (crushed)
- 20g Grated Parmesan
- 300g Risotto Rice
- 150ml White Wine
- 750ml Vegetable Stock (2 cubes)
- 16 Mozzarella Pearls
- 150g Plain Flour
- 2 Eggs
- 120g Breadcrumbs
Vegetable Oil for Deep Frying
- Vegetable Oil for Deep Frying
Method
step 1
Add the chopped onion and crushed garlic to a pan and cook for 2 minutes until softstep 2
Add the risotto rice and cook for a further 2 minutes before adding the white winestep 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 absorbedstep 4
Set the risotto to one side to allow it to coolstep 5
Meanwhile, heat a pan of oil (for deep frying)step 6
Lightly fry the Buna Shimeji for 1 minute then set asidestep 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 smoothstep 8
Coat the ball in the flour, then the egg and finally breadcrumbsstep 9
Follow this process with the remaining risotto until you have made 16 ballsstep 10
Deep fry the Arancini for 5 minutes until golden brown and the breadcrumbs are crispy, then allow them to drain before serving
