porcini arancini balls
- ¼ cup (10g) dried porcini mushrooms
- ¼ cup (60ml) boiling water
- 1 tablespoon extra virgin olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- ½ cup (100g) arborio rice
- 2 cups (500ml) chicken stock
- 50g unsalted butter
- 1 cup (35g) finely grated parmesan
- sea salt and cracked black pepper
- ½ cup (75g) plain (all-purpose) flour
- 2 cups (140g) panko (Japanese) breadcrumbs
- 3 eggs, beaten
- 8 cherry bocconcini, halved
- vegetable oil, for deep-frying
- lemon wedges and aioli, to serve
- Place the mushrooms and water in a small bowl and set aside for 5 minutes to soak. Finely chop the mushrooms and return to the liquid. Heat the olive oil in a large saucepan over a medium heat.
- Add the onion and garlic and cook for 4–5 minutes or until soft. Add the rice and cook for 2 minutes or until well coated. Add the mushroom mixture, stirring constantly, for 1–2 minutes or until combined.
- Add the stock, ½ cup (125ml) at a time, adding more only once liquid has absorbed, and cook, stirring constantly, for 25–30 minutes or until rice is al dente and all the liquid is absorbed.
- Add the butter, parmesan, salt and pepper and mix to combine. Transfer to a baking tray lined with non-stick baking paper and spread evenly, placing a second sheet of baking paper on top and transfer to the fridge to cool completely.
- Place the flour on a small plate, the breadcrumbs in a medium bowl and the egg in a small bowl and set aside. Roll tablespoonfuls of the rice mixture into balls, pushing 1 piece of bocconcini into the centre of each ball. Dust each with the flour, dip in the egg and roll in the breadcrumbs to coat.
- Half-fill a large saucepan with the vegetable oil over medium heat until the oil reaches 180°C (350°F) on a deep-frying thermometer. Cook the balls, in batches, for 2–3 minutes or until golden. Drain on paper towel. Sprinkle with salt and serve with the lemon and aioli. Makes 16.
+ You can make the rice mixture up to the end of step 2 and keep in the fridge for 1–2 days.
+ Porcini mushrooms can be found in supermarkets or specialty shops. They can be substituted for 200g button mushrooms, finely chopped.
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