0
0 In Food

Deep-fried risotto balls (Arancini) with black mushrooms

risotto-balls

 Recipe and images provided by Amerae from Ameroozle.

logo_2_01-300x300

Print Me!!
Deep-fried risotto balls (Arancini) with black mushrooms
Course Starters
Cuisine Ameroozle
Servings
Balls
Ingredients
  • 1 Onion finely diced
  • 1 tbsp olive oil
  • 1 tsp salt and pepper
  • 1 cup risotto
  • 2 cloves garlic
  • 2-4 sprigs fresh thyme
  • 1 cup white wine
  • 1 cups ½water/ vegetable stock
  • 2 tbsp Butter
  • 1/2 cup Fresh Cream
  • 1/2 cup cheddar cheese grated
  • 200 g Portobello mushrooms/ 1-2
  • 1-2 black truffles chopped
For frying:
  • 2 eggs
  • 2 tbsp flour + 3bread crumbs
  • salt to season
  • oil for frying
Course Starters
Cuisine Ameroozle
Servings
Balls
Ingredients
  • 1 Onion finely diced
  • 1 tbsp olive oil
  • 1 tsp salt and pepper
  • 1 cup risotto
  • 2 cloves garlic
  • 2-4 sprigs fresh thyme
  • 1 cup white wine
  • 1 cups ½water/ vegetable stock
  • 2 tbsp Butter
  • 1/2 cup Fresh Cream
  • 1/2 cup cheddar cheese grated
  • 200 g Portobello mushrooms/ 1-2
  • 1-2 black truffles chopped
For frying:
  • 2 eggs
  • 2 tbsp flour + 3bread crumbs
  • salt to season
  • oil for frying
Instructions
  1. Sautee the onions with the oil on medium heat for 5 minutes, until soft and caramelised.
  2. Roughly chop the mushrooms to the same size of the onions and fry for a further 5 minutes.
  3. Add the risotto, and toast for 3 minutes
  4. Add the garlic, thyme, wine, water, and butter to the risotto. Keep on medium heat, simmering the mixture for 30 – 40 minutes until cooked.
  5. Add the cream, and set aside to cool to room temperature. You can transport the risotto to a bowl for quicker cooling.
  6. Once cooled, add the cheese, and truffles (if using), mix well, and ensure the mixture is seasoned to your taste.
  7. In 2 separate bowls, mix the eggs with water in one bowl, in the 2nd bowl mix the flour, breadcrumbs and salt.
  8. Using your hands, roll the risotto into balls (slightly smaller than golf balls) followed by dipping it in the egg mixture, and then flour/crumb mixture.
  9. Heat your oil to 180 C, if you don’t have a thermometer keep it on medium heat.
  10. Fry each risotto ball for 2 minutes until golden brown.
  11. Remove from the oil and place on paper towel to remove excess oil.
  12. Serve with micro herbs, shaven truffles and/ or napolitano sauce.
Recipe Notes

For more great recipe inspirations visit Ameroozle.

Share this Recipe

You Might Also Like

No Comments

Leave a Reply