Mushroom and mozzarella arancini

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.