WILD MUSHROOM ARANCINI. 06/12/13
Shape the risotto into balls and freeze so all you need to do is coat them and fry them when guests arrive. For a vegetarian version, use vegetable stock and vegetarian Parmesan-style cheese.
INGREDIENTS METHOD

Serves 10

 

1 onion, finely chopped

2 garlic cloves, finely chopped

2 celery sticks, finely chopped

80g/3oz butter

150g/5oz wild mushrooms such as girolle, pied de mouton, trompette de la mort or dried porcini, finely chopped

1l/1 ¾ pints of boiling chicken stock

300g/10 ½ oz of carnaroli risotto rice

200ml/7fl oz of white wine

100g/3 ½ oz grated Parmesan, plus a little extra to serve

2 handfuls of parsley leaves, finely chopped

2 eggs, beaten

75g/3oz panko breadcrumbs

Vegetable oil, for frying

 

If using dried porcini, soak for 15 minutes in boiling water. In a deep pan over a medium heat, fry the onion, garlic and celery and a good pinch of salt in 50g butter gently for 10 minutes, until everything is softened. Turn the heat up to high and add the mushrooms, cook on high for two minutes, before turning the heat to low again. Leave to cook for another five minutes.

 

Add the rice and cook for a couple of minutes before adding the wine. Stir until the wine has almost evaporated. Add a ladle of stock, continue stirring and adding stock for about 20 minutes. The grain should still have a little bite but be almost soft and the consistency slightly thicker than you would make risotto. Stir in the remaining butter, grated Parmesan and parsley. Spread it out to cool on a baking tray.

 

Once cool, you can start shaping. Using slightly wet hands, shape the risotto into small balls the size of 50p pieces. At this stage, if you wish to put them in the freezer place them in single layers in a plastic container with greaseproof paper between the layers. You can fry them from frozen.

 

Place the beaten eggs and panko in separate bowls. Dip the balls in the egg, followed by the panko and place in the fridge to chill briefly while you wait for the oil to heat up.

 

Half-fill a deep pan with the vegetable oil and heat to about 180C. You can test the temperature by dropping in a bit of bread; if it turns golden in about 30 seconds, then the oil is the right temperature. Very carefully lower the arancini into the hot oil (you may have to do this in batches). Fry for two to three minutes (or four to five from frozen) until golden and crisp, then remove and drain on kitchen paper.

 

Sprinkle with salt and a little extra Parmesan if you wish.

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WILD MUSHROOM ARANCINI. 06/12/13
Shape the risotto into balls and freeze so all you need to do is coat them and fry them when guests arrive. For a vegetarian version, use vegetable stock and vegetarian Parmesan-style cheese.
INGREDIENTS

Serves 10

 

1 onion, finely chopped

2 garlic cloves, finely chopped

2 celery sticks, finely chopped

80g/3oz butter

150g/5oz wild mushrooms such as girolle, pied de mouton, trompette de la mort or dried porcini, finely chopped

1l/1 ¾ pints of boiling chicken stock

300g/10 ½ oz of carnaroli risotto rice

200ml/7fl oz of white wine

100g/3 ½ oz grated Parmesan, plus a little extra to serve

2 handfuls of parsley leaves, finely chopped

2 eggs, beaten

75g/3oz panko breadcrumbs

Vegetable oil, for frying

 

METHOD

If using dried porcini, soak for 15 minutes in boiling water. In a deep pan over a medium heat, fry the onion, garlic and celery and a good pinch of salt in 50g butter gently for 10 minutes, until everything is softened. Turn the heat up to high and add the mushrooms, cook on high for two minutes, before turning the heat to low again. Leave to cook for another five minutes.

 

Add the rice and cook for a couple of minutes before adding the wine. Stir until the wine has almost evaporated. Add a ladle of stock, continue stirring and adding stock for about 20 minutes. The grain should still have a little bite but be almost soft and the consistency slightly thicker than you would make risotto. Stir in the remaining butter, grated Parmesan and parsley. Spread it out to cool on a baking tray.

 

Once cool, you can start shaping. Using slightly wet hands, shape the risotto into small balls the size of 50p pieces. At this stage, if you wish to put them in the freezer place them in single layers in a plastic container with greaseproof paper between the layers. You can fry them from frozen.

 

Place the beaten eggs and panko in separate bowls. Dip the balls in the egg, followed by the panko and place in the fridge to chill briefly while you wait for the oil to heat up.

 

Half-fill a deep pan with the vegetable oil and heat to about 180C. You can test the temperature by dropping in a bit of bread; if it turns golden in about 30 seconds, then the oil is the right temperature. Very carefully lower the arancini into the hot oil (you may have to do this in batches). Fry for two to three minutes (or four to five from frozen) until golden and crisp, then remove and drain on kitchen paper.

 

Sprinkle with salt and a little extra Parmesan if you wish.

YOU MAY ALSO LIKE
MUSSEL, FENNEL & TOMATO SPAGHETTI WITH PANGRATTATO. 15/02/14
VEAL ALLA MILANESE. 08/02/14
GRILLED PORK ESCALOPE WITH LEEKS AND SALSA DI ERBE. 29/03/14
CAULIFLOWER, SAFFRON, SULTANAS & PINE NUTS WITH GRILLED FISH. 24/01/14
TAGLIATELLE WITH LEMON, CREME FRAICHE AND ROCKET. 10/05/14
CAMPANELLE WITH LEEKS AND SAUSAGE. 03/05/14
QUAIL ROASTED WITH BUTTERMILK, SAGE & LEMON 07/06/14
FRIED SWEET RICOTTA RAVIOLI. 15/03/14
LAMB CHOPS WITH BROAD BEANS, PEAS AND NEW POTATOES. 21/06/14
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