Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Mushroom Arancini 

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.

Serves: 4

Prep: 15 minutes
Cooking: 30 minutes
Total: 45 minutes

Difficulty: moderate



Makes 24

Chilled Mushroom Risotto
150g Mozzarella
50g plain flour
2 eggs beaten
100g Panko Crust
100ml Vegetable oil
Truffle Salt or Truffle Oil (optional)

INGREDIENTS for the risotto (feeds 4 as a main or makes 24 Arancini)
2 onions finely chopped
2 garlic cloves crushed
30g dried Porcini mushrooms soaked in 100ml boiling water
250g mushrooms sliced
300g Arborio risotto rice
150ml white wine
1.4l hot stock
40g grated Parmesan or Pecorino
15g butter
Juice of half a lemon
1 tbsp truffle oil
Fresh thyme

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.

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