Mushroom arancini
Learn how to make cheesy mushroom arancini with this recipe. They're stuffed with bocconcini and deep-fried to a crispy, golden brown.
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Cooking tools:
- Food processor
- Deep fryer
- Saucepan
- Stove
- Skillet
- Roasting pan
- Freezer
- Mixing bowl
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
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
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