Recipe of The Week – 27th July 2015
Recipe of The Week 27th July 2015
Italian Summer Dish – Mushroom Arancini
What you need (makes about 30 “fritters”)
1 chopped shallot
2 chopped cloves garlic
100g unsalted butter
250g Arborio rice
½ glass of white wine
Selection of wild mushrooms or sliced button mushrooms
About 300ml vegetable stock
Salt & pepper
50g freshly grated Parmesan cheese
2 eggs lightly whisked
What you do
Sweat the shallots and garlic in butter until soft. Add the rice and cook until transparent.
Add the white wine and stir in the mushrooms.
Add the stock a little at a time, stirring constantly until all is absorbed and creamy and the rice is cooked (add more stock than the recipe if still slightly undercooked). Add salt & pepper and a little olive oil.
Add the Parmesan cheese and place in a large tray to cook down.
Once cold roll into balls about 2½cm, dip in egg wash then breadcrumbs.
Deep fry for about 160C degrees for 2-3 minutes.
Serve with garlic mayonnaise.
We’d love to see how you get on!
Share pictures of your attempts at this delicious Italian dish on;
Facebook, Twitter and Instagram