Name: Mushroom arancini
Cook time: 25 min
Total time: 25 min
Ingredients: 1.5 litre chicken stock; 1 tablespoon extra virgin olive oil; 1 small onion, finely diced; 2 cup arborio rice; 150 millilitre dry while wine; 300 gram button mushrooms, finely chopped; 40 gram butter; 1 teaspoon finely chopped rosemary; 150 gram mozzarella cheese, cut into 1cm cubes; 1 cup dry breadcrumbs; oil for shallow frying

Ingredients

1.5 litre chicken stock

1 tablespoon extra virgin olive oil

1 small onion, finely diced

2 cup arborio rice

150 millilitre dry while wine

300 gram button mushrooms, finely chopped

40 gram butter

1 teaspoon finely chopped rosemary

150 gram mozzarella cheese, cut into 1cm cubes

1 cup dry breadcrumbs

oil for shallow frying

Method

1.Pour stock into medium saucepan and bring to a slow simmer. Keep warm.

2.Heat oil in a large heavy-based saucepan on medium. Saute onion for 3-4 minutes, until tender. Add rice, stirring for 1 minute to coat well in oil.

3.Pour in wine and stir for 1 minute, until absorbed. Add hot stock, 1 cup at a time (adding mushrooms with the third cup), stirring until all liquid has been absorbed – this will take 15-20 minutes. Rice should be creamy with a slight bite.

4.Remove from heat. Stir butter and rosemary through. Season to taste. Cover with lid for 2 minutes. Allow to cool.

5.Use wet hands to roll 2 tablespoonfuls of risotto into a ball. Use thumbs to make a large indent. Fill with a cheese cube, then mould rice around filling. Repeat with remaining ingredients. Roll in breadcrumbs.

6.Heat oil in a large saucepan until a cube of bread sizzles as soon as it is added. Fry rice balls in batches of 3 or 4, turning, for 2-3 minutes each until golden brown. Drain on paper towel. Serve hot.

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Ingredients

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