Mushroom and mozzarella arancini

Mushroom and mozzarella arancini
  • Serves icon Serves 8 (makes 24)
  • Time icon Hands-on time 45-55 min, plus chilling

You can prepare these mushroom and mozzarella arancini balls ahead of your party – all they need is frying when guests arrive. Don’t forget to serve them with our ginger champagne cocktail.

Nutrition: per serving

Calories
273kcals
Fat
12.9g (7.2g saturated)
Protein
11.4g
Carbohydrates
26.8g (0.7g sugars)
Fibre
0.7g
Salt
0.5g
Calories
273kcals
Fat
12.9g (7.2g saturated)
Protein
11.4g
Carbohydrates
26.8g (0.7g sugars)
Fibre
0.7g
Salt
0.5g

Per serving (three balls)

Ingredients

  • 50g unsalted butter
  • 200g mixed mushrooms (such as chestnut, girolles), sliced
  • 750ml fresh vegetable stock, hot
  • 2 garlic cloves, peeled and bashed
  • 125g risotto rice (carnaroli)
  • 75ml dry white wine
  • 3 fresh thyme sprigs, leaves picked
  • 25g parmesan (or vegetarian alternative), grated
  • 75g mozzarella (we like Galbani), cut into very small cubes
  • 2 medium free-range eggs
  • 100g crispy breadcrumbs such as panko
  • 50g plain flour
  • Vegetable oil for deep-frying

Method

  1. Heat half the butter in a large frying pan. When sizzling, add the mushrooms and season. Fry, without turning, for 2-3 minutes until golden, then toss and fry until evenly golden and crisp. (You may need to fry in batches – give them space.) Cool on a plate lined with kitchen paper, chop finely and chill.
  2. Heat the remaining butter in the frying pan, and put the stock and the bashed garlic cloves in a saucepan over a low heat. Put the rice in the frying pan and toast over a medium heat for 2 minutes, then turn the heat up, pour in the wine and bubble until all the wine has evaporated.
  3. Slowly add the stock to the risotto rice, a ladleful at a time, stirring until the liquid is absorbed, before adding the next ladleful. You may not need all the stock, or you may need to add extra water. Once the rice is cooked al dente (15-20 minutes), stir in the thyme leaves and parmesan, season, then spread out on a baking tray to cool, loosely covered with foil. Chill for up to 12 hours.
  4. To assemble the arancini, scoop the rice into a bowl, then stir in the mushrooms and mozzarella. Crack the eggs into a bowl, beat with a fork, then put the breadcrumbs and flour in separate bowls. Heat the oil in a large, deep, heavy-based pan to 180°C when tested with a digital probe thermometer.
  5. Scoop out tablespoons of the mix (about 20g each) and roll into balls. Dip in the flour, then in the egg, then the breadcrumbs. Put on a board and repeat until you’ve used all the risotto. Fry in the oil, 4-5 at a time, until golden and crisp. Lift out with a slotted spoon and drain on kitchen paper. Serve while still warm.

delicious. tips

  1. We advise using a digital thermometer for this recipe.

  2. Open-freeze the cooked, cooled arancini on trays for 1 hour, then transfer to bags for up to 3 months. Reheat from frozen in a 170°C/fan150°C/gas 3½ oven for 20 minutes until piping hot.

    You can make the rice and mushrooms up to the end of step 3 and chill for up to 12 hours before assembling the arancini.

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