Mushroom Arancini. These have to be one of my favourite nibbles. Made using cooled mushroom risotto combined with mozzarella, they’re then coated in Panko & ideally finished with a drizzle of truffle oil or squeeze of lemon. It’s definitely worth making a batch of mushroom risotto for dinner & keeping some of it back to make these a day or two later.

For the Risotto:
Colour the onion in a pan with some oil for 10 mins before adding the garlic & mushrooms. Stir for a minute then add the Arborio rice.

After 1 minute add the wine & let is bubble.

Using a fork remove the soaked porcini from their stock. Add the liquid to the pan reserving the soaked porcini.

Add the stock a ladleful at a time until the rice is cooked (about 25 mins).

Stir through the mushrooms, reserved porcini & most of the Parmesan or Pecorino. Add a knob of butter, squeeze in the lemon & stick a lid on the pan for 5 mins.

Season & serve with extra grated cheese & truffle oil.

Chill what you don’t eat overnight.

Set up an assembly line with separate bowls for the flour, beaten eggs, breadcrumbs & a plate lined with baking paper.

Mix the chopped mozzarella into the risotto.

To Make the Arancini:

Roll the chilled risotto into balls slightly smaller than a ping-pong ball.

Roll each ball into the flour, then then the panko. Place on the parchment.

Heat the oil in a pan or use a mini deep fat frier. Fry 6 at a time for 4-5 mins.

Place on kitchen towel.

The arancini can be made ahead & reheated in an oven for 10 mins.