Mushroom arancini | Women's Weekly Food

Ingredients

• 1 litre (4 cups) salt-reduced vegetable stock
• 200g Swiss brown mushrooms
• 2 tablespoons olive oil
• 30g butter
• 1 small onion (80g), chopped finely
• 2 cloves garlic, crushed
• 1½ cups (300g) arborio rice
• ½ cup (40g) grated parmesan
• 1 cup (150g) plain flour, seasoned
• 3 eggs, beaten lightly
• 1½ cups (115g) panko (Japanese) breadcrumbs
• 2 tablespoons thyme leaves, chopped finely
• 14 cherry bocconcini (220g), halved
• oil, for deep-frying