MUSHROOM ARANCINI BALLS – Cuisinart Philippines

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MUSHROOM ARANCINI BALLS

MUSHROOM ARANCINI BALLS

INGREDIENTS

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 30g butter
  • 200g button mushrooms, finely chopped
  • 1 cup arborio rice
  • 3 ½ cups hot chicken stock
  • Salt and cracked black pepper
  • 1 cup freshly grated parmesan
  • 1 ½ tbsps chopped dill
  • Olive oil cooking spray
  • Fresh herb sprigs, to garnish

To make arancini

  • 1/4 cup plain flour
  • 2 eggs, beaten
  • 1 1/3 cups panko breadcrumbs

METHOD

  1. Heat oil in a large, heavy-based saucepan or pot over a medium heat. Cook onion and garlic for 5 mins until soften. Add butter and stir until melted. Add mushrooms and cook for a further 7 mins until beginning to colour.
  2. Stir in the rice and cook, stirring for 2 minutes. Add a ladleful of stock at a time, stirring until combined. Simmer until almost all the stock has been absorbed before adding another ladleful. Continue adding stock this way until all has been added. It will take 25-30 mins for all the stock to be added.
  3. Remove pot from the heat and stand covered for 10 minutes until rice is tender and all the stock is completely absorbed. Season well and add half of the parmesan and dill. Stir until combined.  
  4. Spread rice on a tray. Refrigerate, uncovered, for 4 hours or overnight until dried out and cold. Roll heaped tablespoons of risotto into balls and place on a clean tray. If mixture is sticky, use damp hands to roll into balls.
  5. To make arancini; place flour in a shallow bowl and season. Place eggs in another bowl and breadcrumbs combined with parmesan on a large plate. Roll arancini in flour, dust off excess then roll in egg until coated. Roll in breadcrumb mixture until coated well. Place on a clean tray. Refrigerate uncovered for 1 hour until firm.
  6. Place half of the arancini on greased air fryer basket sitting on drip pan, about 4cm apart. Spray with oil. Preheat air fryer for 5 minutes on 220C. Cook in rack position 2 for 6 minutes, carefully turn arancini over, spray with oil and air fry again for a further 6-7 minutes until golden. Repeat with remaining arancini.
  7. Serve with garlic aioli garnished with herb sprigs.

Tip: to serve as an entrée, spread plates with hot arrabiatta sauce and swirl some garlic aioli across sauce. Top with 3 arancini, garnish with herb sprigs and serve.

Tags: Vegetarian