Risotto and Arancini with Wild Mushrooms and Lemon Mayonnaise
Here James has whipped up a risotto and then made arancini balls with it. Chicken stock, mushroom, mascarpone, parmesan, delicious!
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Cooking tools:
- Blender
- Deep-fry thermometer
- Grater
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Slotted spoon
- Mixing bowl
- Whisk
- Kitchen scale
- Measuring cup
- Measuring spoon
- Paper towel
- Serving platter
- Plate
- Refrigerator
Ingredients
- 2 cloves garlic, crushed
- 1 onion, peeled and diced
- 25g butter
- 200g risotto rice
- 100ml white wine
- 700ml chicken vegetable stock
- 200g wild mushrooms, blitzed
- Few sprigs of thyme
- 100g mushroom puree
- 1 tbsp mascarpone
- 50g grated parmesan
- Salt
- pepper
- Few sprigs tarragon
- 100g plain flour
- 3 eggs, beaten
- 200g panko breadcrumbs, blitzed
- 2 litres vegetable oil for frying
- 2 egg yolks
- 1 tbsp Dijon mustard
- 200ml veg oil
- 1 tbsp madeira
- Grated parmesan
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