Julies Mushroom Risotto Arancini
For the arancini:
- 2 Cully and Sully mushroom risottos
- A ball of mozzarella (200g) approximately, cut into 6 equal chunks. Or 6 small mozzarella balls.
- 30-50g of fresh breadcrumbs
- 25g grated Parmesan
- A good pinch of chopped herbs, parsley, sage, rosemary or thyme. Or a mix.
Flour, beaten egg and more fresh breadcrumbs for coating.
For the sauce:
- The strained liquid from the risottos
- A glug of cream
- 30-40g grated Parmesan