AuthorAngélique Wilson
Rating0

The perfect appetizer to serve to party guests or as a canapé when entertaining – Make these Mushroom Arancini balls in advance, then fry them at the last minute before serving.

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Yields20 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 750 ml Chicken or vegetable stock
 2 tbsp Olive oil
 1 Onion, finely diced
 1 Clove of garlic, crushed
 300 g arborio rice
 200 g Swiss brown mushrooms or portobello mushrooms, diced
 50 g Parmesan cheese,grated
 65 g Plain flour
 3 Eggs, beaten
 1 cup Breadcrumbs
 2 pinches Salt and pepper to taste

1

Preheat oven to 150°C.

2

Place the stock in a saucepan over medium heat. Bring to the boil, reduce heat, cover and keep at a low simmer.

3

Heat the oil in a large saucepan pan over medium heat, add the onion and garlic and cook 2 minutes or until softened. Stir in chopped mushrooms and cook 2-3 minutes until softened and browned.

4

Reduce the heat to low, add the rice and stir for 4 minutes or until evenly coated with oil. Add warm stock and stir occasionally for 15 -20 minutes or until rice is al dente. Add more stock or water if rice is sticking, but mixture should be slightly drier than regular risotto. Add parmesan and season to taste with salt and pepper. Cool completely.

5

When cooled roll into small balls. Then dust in flour, shaking off excess. Dip into beaten egg and then breadcrumbs.

6

Heat oil in a frying pan or deep fat fryer over medium low heat and shallow fry risotto balls for 3 minutes or until golden. Drain on absorbent paper and place in oven to keep warm. Repeat with remaining balls.

7

Serve warm with lamb cutlets and rocket salad or as a canapé.

Dish TypesCuisinesMain IngredientsDiets,

Ingredients

 750 ml Chicken or vegetable stock
 2 tbsp Olive oil
 1 Onion, finely diced
 1 Clove of garlic, crushed
 300 g arborio rice
 200 g Swiss brown mushrooms or portobello mushrooms, diced
 50 g Parmesan cheese,grated
 65 g Plain flour
 3 Eggs, beaten
 1 cup Breadcrumbs
 2 pinches Salt and pepper to taste

Directions

1

Preheat oven to 150°C.

2

Place the stock in a saucepan over medium heat. Bring to the boil, reduce heat, cover and keep at a low simmer.

3

Heat the oil in a large saucepan pan over medium heat, add the onion and garlic and cook 2 minutes or until softened. Stir in chopped mushrooms and cook 2-3 minutes until softened and browned.

4

Reduce the heat to low, add the rice and stir for 4 minutes or until evenly coated with oil. Add warm stock and stir occasionally for 15 -20 minutes or until rice is al dente. Add more stock or water if rice is sticking, but mixture should be slightly drier than regular risotto. Add parmesan and season to taste with salt and pepper. Cool completely.

5

When cooled roll into small balls. Then dust in flour, shaking off excess. Dip into beaten egg and then breadcrumbs.

6

Heat oil in a frying pan or deep fat fryer over medium low heat and shallow fry risotto balls for 3 minutes or until golden. Drain on absorbent paper and place in oven to keep warm. Repeat with remaining balls.

7

Serve warm with lamb cutlets and rocket salad or as a canapé.

Mushroom risotto balls
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