Mushroom Arancini
These tasty risotto balls are the perfect Italian appetizer
Deliciously crispy these mushroom arancini balls are ideal for entertaining a crowd.
Ingredients
- ½ Onion - Finely Diced
- 2 Cloves of Garlic - crushed
- 50ml Olive oil
- 500g Meadows Chef's Choice Medley (50% white buttons, 50% small portabello's)
- 300g Arborio Rice
- 500ml Vegetable Stock or Mushroom Soup Mix
- 50ml White Wine (Sauvignon Blanc)
- Juice of ½ Lemon
- 30g Butter
- 40g Parmesan Grated
- 3 Stalks Fresh Thyme leaves
- 2 Cups Fine Polenta
- Capful Truffle Oil
Method
- In a heavy based sauce pan, sweat onion, garlic and mushrooms in a little olive oil. Add rice and sweat till almost transparent.
- Add white wine and reduce till liquid is almost gone, before gradually adding more stock, small amounts at a time, stirring constantly between each addition.
- When rice is cooked and al dente, has a slight crunch to it, remove from heat, add lemon juice, add cold diced butter, parmesan, thyme and season to taste. Add a splash of white truffle oil if desired.
- Set in roasting tray and cool.
- Once cooled, roll into bite sized balls and coat with fine polenta, deep fry or brown in fry pan with little olive oil.
