Mushroom Arancini (Leftover Mushroom Risotto) - Foodland

Ingredients

• Leftover mushroom risotto
• 1/3 cup plain flour
• 1 egg
• ½ cup milk
• 1 cup panko breadcrumbs
• Vegetable oil for frying
• Perfect Italiano grated parmesan, to serve
• 2 cups parsley leaves
• ½ garlic clove
• 1 tbsp capers
• 1 tbsp chopped gherkin
• 1 tsp dijon mustard
• ¼ tsp salt
• 2 tsp white wine vinegar
• ¼ cup olive oil