Mushroom Arancini

Name: Mushroom Arancini
Ingredients: 6 cups reduced sodium chicken stock; 1 tbsp extra virgin olive oil; 1 small onion, finely diced; 2 cups arborio rice; 1/2 cup dry while wine; 10 oz button mushrooms, finely chopped; 3 tbsp butter; 1 tsp finely chopped rosemary; 5 oz mozzarella cheese, cut into 1/4-inch cubes; 1 cup dry breadcrumbs; None None Vegetable oil, for shallow frying

11 ingredients

6 steps

Ingredients

6 cups reduced sodium chicken stock
1 tbsp extra virgin olive oil
1 small onion, finely diced
2 cups arborio rice
1/2 cup dry while wine
10 oz button mushrooms, finely chopped
3 tbsp butter
1 tsp finely chopped rosemary
5 oz mozzarella cheese, cut into 1/4-inch cubes
1 cup dry breadcrumbs
None None Vegetable oil, for shallow frying

Directions

1

Pour stock into medium saucepan; bring to a low simmer. Keep warm.
2

Heat oil in a large heavy-bottomed saucepan on medium heat. Saute onion for 3-4 mins, until tender. Add rice, stirring for 1 min to coat well in oil.
3

Pour in wine and stir for 1 min, until absorbed. Add 1 cup of the hot stock; stir constantly until liquid is absorbed. Continue to add stock, 1 cup at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite). Add mushrooms with the third cup of stock.
4

Remove from heat. Stir in butter and rosemary. Season to taste. Let stand, covered, for 2 mins. Cool.
5

Use wet hands, 2 tbsp of risotto into a ball. Use thumbs to make a large indentation. Fill with a cheese cube, then mold rice around filling. Repeat with remaining ingredients. Roll in breadcrumbs.
6

Heat oil in a large saucepan until a cube of bread sizzles as soon as it is added. Fry rice balls in batches of 3 or 4, turning, for 2-3 mins each until golden brown. Drain on paper towel. Serve hot.