Ingredients
Risotto
- 2 tbsp extra-virgin olive oil
- 1 onion, finely diced
- 1 tsp freshly minced garlic
- 200 g (7 oz) mushrooms (approximately 1½ cups), roughly diced
- ½ tsp sea salt flakes, plus extra to taste
- 1½ cups (280 g) arborio rice
- ½ cup (125 ml) white wine (or substitute with additional stock)
- 4 cups (1 litre) chicken stock
- 1 cup (100 g) freshly grated parmesan
- 2 tbsp unsalted butter
- Cracked black pepper, to taste
Arancini
- 150 g (5½ oz) cheddar, cut into 24 cubes (approximately 1 cm/½ inch)
- ⅔ cup (100 g) plain (all-purpose) flour
- 3 eggs, whisked
- 4 cups (240 g) panko breadcrumbs (see note 1)
- Oil, for frying (see note 2)
- Sea salt flakes, for garnish
Smoky Aioli, to serve (optional)
- ½ cup (125 g) whole-egg mayonnaise
- ½ tsp smoked paprika
- ½ tsp sweet paprika
- 1 tbsp lemon juice
- ½ tsp sea salt flakes
Instructions
Risotto
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- In a large, oven-safe frying pan, heat the olive oil over medium heat. Add the onion, garlic, mushrooms and salt and cook for 3–4 minutes until softened.
- Add the rice and stir for 1–2 minutes, until the grains turn from white to translucent.
- Add the wine and stir for 1–2 minutes, until it is mostly evaporated.
- Add the chicken stock and stir to combine. Bring to a simmer, place the lid on (or transfer to a deep baking tray covered with a double layer of foil) and bake for 20 minutes.
- Stir through the parmesan and butter. Season to taste with salt and pepper.
- Allow the risotto to cool completely before assembling the arancini (at least 1 hour in the fridge is recommended; overnight in the fridge is best).
Assemble Arancini
- Roll the risotto into balls (about the size of a golf ball) and insert a cheese cube in the centre of each. Re-form the balls around the cubes of cheese. Wet your hands if the risotto mixture is sticky.
- One by one, dredge the arancini in the flour, followed by the whisked egg (allowing any excess egg to drip off) and then the panko breadcrumbs, rolling the balls through the panko so that the arancini are evenly coated.
Cook Arancini
- Heat the oil (see note 2 for options) over medium–high heat in a large, deep, heavy-based frying pan. Cook the arancini, in batches, for 4–6 minutes until golden and crunchy. Set aside on a paper towel to drain, sprinkle with salt flakes and serve with the smoky aioli, if desired.
Smoky Aioli
- To make the smoky aioli, mix the ingredients in a small bowl until well combined.
Notes
Note 1 – The panko breadcrumbs quantity is generous in this recipe, but my recommendation is to first use half the quantity, then have the additional 2 cups on standby just in case you need them. Depending on how much egg mixture lands in the breadcrumbs, I find myself needing to use more or less.
Note 2 – Cooking oil options:
- Deep-fry – Deep-frying is my preferred way of cooking arancini. It results in an even, golden, super crunchy coating and perfectly cooked, molten cheesy centre. The oil needs to be at least 2 cm (¾ inch) deep in the base of the pan to fry the arancini. The best oil to use is a high smoke-point oil such as rice bran, canola (rapeseed) or vegetable oil.
- Shallow-fry – The arancini can be shallow-fried in olive oil. At least 1 cm (½ inch) of oil is needed. Turn the arancini regularly during cooking. This method produces a result less even in colour (parts of the arancini will deepen in colour more quickly).
- Bake – If you choose to bake the arancini, they will not be the same even, golden brown colour, but will still be equally delicious! Baking produces a paler coating. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced), place the arancini on a baking tray lined with baking (parchment) paper, spray generously with olive oil and bake the arancini for 20 minutes.
MAKE AHEAD
Uncooked, assembled Mushroom Arancini can be made ahead of time, ready for when needed. Refrigerate for up to 2 days, freeze for up to 2 months. Store in an airtight container with baking (parchment) paper between the layers to stop the arancini sticking. Thaw completely in the fridge overnight before cooking as per the recipe.
Cooked Mushroom Arancini can also be prepared ahead of time. Refrigerate for up to 2 days. Reheat in a preheated oven at 200°C (400°F) (180°C/350°F fan-forced) for 10–12 minutes or until warmed through.
Smoky Aioli can be made and refrigerated in an airtight container for up to 3 days.
LEFTOVERS
Cooked Mushroom Arancini leftovers can be refrigerated for up to 2 days or frozen for up to 2 months. Thaw completely in the fridge overnight prior to reheating. Reheat in a preheated 200°C (400°F) (180°C/350°F fan-forced) oven for 10–12 minutes, or in the microwave. If reheated in the microwave, their coating will soften, but they will still be equally delicious! Store any leftover smoky aioli in the fridge in an airtight container for up to 3 days.
- Prep Time: 20 mins
- Cooling Time: 1 hr
- Cook Time: 45 mins