Delicious Mushroom Arancini

Arancini are truly delectable.

A dish from Sicily which is traditionally filled with Bolognese sauce, peas and mozzarella or the (Bianca) white version filled with ham and mozzarella.

On this occasion my filling is mushrooms, not traditional however, mouth-watering and full of those delicious earthy mushroom flavours.

Arancini make a great appetizer or starter.  A perfect dish to serve for the upcoming festive season. Your family and friends will enjoy each mouthful.

Ingredients
200 g Button Mushrooms (sliced)
100 g Shitake Mushrooms (sliced)
10 g Dried Porcini Mushrooms (soaked in hot water for 20 minutes + reserve the water)
1.5 cups Arborio Rice (washed and strained several times)
2 litres of chicken stock (hot)
2 tsp Thyme leaves (only)
1 large Spanish onion (finely chopped)
2 tbsp of grated parmesan cheese
30 g unsalted butter
3/4 cup plain flour
2 cups fine breadcrumbs
2 eggs beaten
70 ml milk (add to beaten eggs)
3 tbsp olive oil
1 litre of sunflower oil or rice bran oil (for deep frying)
Salt and Freshly Ground Pepper

Preparation time:    15 to 20 minutes (Approximately)
Cooking Time:     20 to 25 minutes (Approximately) + cooling time and refrigeration time 2 – 3 hours
Makes:    28 Arancini (golf ball size)

1. Heat the chicken stock in a pot large enough and when it comes to a simmer turn off the heat and keep hot.
2. Remove the Porcini mushrooms from the water and chop into small pieces and place aside reserving the mushroom water.
3. Heat the olive oil in a pan, add the onion and sauté until softened and translucent.
4. Then add the mushrooms and continue to cook stirring continually for another 2 minutes.
5. Add the rice and cook for a few minutes stirring.
6. Add the reserved mushroom liquid from the soaked Porcini and stir into the rice.
7. Gradually start adding the stock and continue stirring until the stock evaporates into the rice.
8. Add more stock and continue to stir the rice until it has absorbed more stock. Continue this process until all the stock has been used and the rice has released its starches, has a creamy consistency and almost cooked through.
9. Towards the end stir in the butter, salt and freshly ground pepper and combine with the risotto.
10. Allow to stand and cool completely down.
11. Add the grated parmesan cheese to the risotto and mix to combine.
12. Prepare a tray lined with baking paper or brush a little oil on top tray if you have no baking paper.
13. Start scooping out the mixture and roll them into a ball (use a dessert spoon or ice cream scoop to assist).
14. Place the balls onto the tray and refrigerate for at least an hour, or longer.
15. Beat the eggs in a bowl, add the milk, mix well to combine and place aside.
16. Add flour into a bowl and place aside.
17. Add breadcrumbs into a bowl and place aside.
18. Prepare another tray lined with baking paper for the coated Arancini.
19. Remove the Arancini balls from the fridge and begin by coating each one in flour, then into the egg wash and finally into the breadcrumbs.
20. Repeat this process until all the Arancini are coated.
21. Place them back into the fridge to set and dry for at least two hours.
22. Heat the oil in a pan over medium to high heat to fry the Arancini.
23. You can check if the oil is hot enough by adding a small piece of bread.  If it starts bubbling away its ready.
24. Gently place the balls into the oil and remember not to overcrowd the pan.
25. Cook until golden brown.
26. Remove from the pan using a slotted spoon.
27. Transfer to a tray lined with paper towels
28. Allow to cool down for a few minutes before serving.

Cook’s Tips

• Continually stir the risotto during the cooking process to ensure that it doesn’t stick to the pan.
• When making the risotto ensure that the mixture is firm rather than too moist.  This will ensure that the Arancini remain round, firm and will cook well.
• On this occasion I did not add any extra eggs to the risotto mixture and it worked very well.  The Arancini were moist and delicious.
• Please Note:  My Arancini were a little bigger than the usual golf ball size.
• This recipe can be prepped the day before, you can refrigerate the balls overnight and the next day coat them in breadcrumbs, allow to stand in the fridge uncovered until you are ready to fry them.
• Wet your hands with cold water to assist in creating the perfect round ball.
• Deep Fryers are a great tool to cook these.
• There are moulds available to assist with getting the perfect round shape.

Enjoy!