Exotic Mushroom Arancini

Method

• step 1

  Add the chopped onion and crushed garlic to a pan and cook for 2 minutes until soft

• step 2

  Add the risotto rice and cook for a further 2 minutes before adding the white wine

• step 3

  When the wine has absorbed, add some of the stock, stir and when the rice has absorbed the liquid, add more stock- Continue this process until all the stock has been absorbed

• step 4

  Set the risotto to one side to allow it to cool

• step 5

  Meanwhile, heat a pan of oil (for deep frying)

• step 6

  Lightly fry the Buna Shimeji for 1 minute then set aside

• step 7

  Roll the risotto into a ball the size of a golf ball, then gently push some Buna Shimeji into the centre of the ball along with a Mozzarella pearl, then roll the ball in your hands until smooth

• step 8

  Coat the ball in the flour, then the egg and finally breadcrumbs

• step 9

  Follow this process with the remaining risotto until you have made 16 balls

• step 10

  Deep fry the Arancini for 5 minutes until golden brown and the breadcrumbs are crispy, then allow them to drain before serving