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Mixed mushroom and gorgonzola arancini
Mixed mushroom and gorgonzola arancini
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Prep Time:
45 minutes
Cook Time:
75 minutes
Total Time:
120 minutes
Elevate Sicilian arancini with gourmet mushrooms and decadent gorgonzola.
Ingredients:
  • 1L (4 cups) salt-reduced chicken stock
  • 40g butter
  • 2 garlic cloves, crushed
  • 100g button mushrooms, finely chopped
  • 100g Swiss brown mushrooms, finely chopped
  • 330g (1 1/2 cups) arborio rice
  • 125ml (1/2 cup) dry white wine
  • 40g (1/2 cup) shredded parmesan
  • 115g (1 1/4 cups) dried (packaged) breadcrumbs
  • 75g (1/2 cup) plain flour
  • 2 eggs
  • 100g gorgonzola, cut into 2cm pieces
  • Vegetable oil, to deep fry
Instructions:
  • Start by making the risotto: In a medium saucepan over high heat, bring the stock and saffron to a gentle simmer after bringing it just to a boil.
  • In a saucepan over medium heat, heat oil and half the butter until sizzling. Sauté onion and garlic until soft and translucent, approximately 5 minutes. Toss in mushrooms and stir occasionally for 3-5 minutes until tender.
  • Add the rice and stir frequently for 2-3 minutes until the grains turn slightly shiny. Toasting the rice grains will help them cook uniformly.
  • Pour in the wine and stir until absorbed. Add 1 ladleful (125ml/1/2 cup) of stock and stir until absorbed.
  • Gradually add ladlefuls of broth for 20 minutes until rice is al dente. Remove from heat, then stir in parmesan, remaining butter, and season to taste.
  • Spread the risotto evenly on a lined tray. Let it cool slightly, then cover with plastic wrap and refrigerate overnight until fully chilled.
  • Prepare for the arancini by setting up a tray with breadcrumbs, a plate with flour, and a bowl with lightly whisked eggs.
  • Shape 1/3 cup of the risotto into a ball using damp hands, then press your thumb into the center to create an indent.
  • Take a piece of gorgonzola and place it in the indentation. Shape the risotto around the gorgonzola to enclose it. Repeat this process to create a total of 12 balls.
  • Shape the risotto balls into cones by rolling each one with both hands on a chopping board. Repeat with the rest of the balls.
  • Coat in flour, shaking off any extra. Dip in egg, then press into breadcrumbs for a crispy coating. Chill on a baking tray in the fridge for 30 minutes.
  • In a saucepan over medium-high heat, heat oil to 170°C. Cook arancini in batches, turning occasionally, until golden brown, about 6-8 minutes. Drain on paper towel.

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