Julies Mushroom Risotto Arancini
INGREDIENTS
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
METHOD
- Strain the risottos in a sieve over a bowl, shake and stir a few times to get as much of the liquid out as possible.
- Retain the liquid to make a sauce.
- Mix the 30-50g of breadcrumbs with the risotto, Parmesan and chopped herbs to form a sticky dry consistency.
- Divide the mixture into 6 equal portions. Encase a piece of mozzarella into each to form a ball and then coat with flour, beaten egg and then breadcrumbs (like a scotch egg).
- Fry the arancini in oil until golden all round and then place in an oven for about 10-15 minutes to get piping hot through.
While the arancini are in the oven make the sauce.
- Heat the retained liquid from the risotto with a glug of cream and whisk in the Parmesan cheese.
- Let it bubble and thicken slightly to a light coating consistency.
Serve the arancini on warm plates with a couple of spoonful's of the sauce a crisp green salad.
