Mushroom Arancini

Ingredients:

• For the Risotto:
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, chopped
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons olive oil
  • Salt (to taste)
  • Pepper (to taste)
• For the Arancini:
  • 1 cup breadcrumbs
  • 2 eggs
  • Oil for frying (canola or vegetable oil)
  • Extra Parmesan cheese (optional, for serving)

Essentials:

• Large pot
• Pan for frying
• Mixing bowl
• Plate for breadcrumbs
• Spoon for shaping the balls
• Cooking thermometer (optional for frying)

Total Cost:

• Approximately $15 – $20 (prices vary based on location and brands)

Total Time:

• Preparation Time: 30 minutes
• Cooking Time: 30-40 minutes
• Total Time: About 1 hour 10 minutes to 1 hour 10 minutes

Cooking Guide:

1. Make the Risotto:
   • In a large pot, heat the olive oil over medium heat.
   • Add the chopped onion and cook until it’s soft (about 5 minutes).
   • Add the minced garlic and chopped mushrooms. Cook for another 5 minutes.
   • Stir in the Arborio rice and cook for 2 minutes, stirring constantly.
   • Gradually add the vegetable broth, one cup at a time, stirring often. Wait until the broth is absorbed before adding more.
   • Cook until the rice is creamy and tender (about 18-20 minutes).
   • Once done, stir in the grated Parmesan cheese, salt, and pepper. Let it cool.
2. Form the Arancini:
   • Once the risotto is cool, take a handful and make a ball, placing a small piece of cheese in the center if you like.
   • Roll the ball in your hands to make it smooth. Repeat until all the risotto is used.
3. Prepare to Fry:
   • In a bowl, beat the eggs. Place the breadcrumbs on a plate.
   • Dip each risotto ball in the beaten eggs, then roll it in the breadcrumbs until fully coated.
4. Fry the Arancini:
   • In a pan, heat 2-3 inches of oil over medium heat. The oil should be hot (around 350°F or 175°C).
   • Carefully add the coated balls to the hot oil. Fry in batches to avoid crowding.
   • Cook until golden brown on all sides (about 3-4 minutes).
   • Use a slotted spoon to remove them and place on paper towels to drain.
5. Serve:
   • Serve warm with extra Parmesan on top if you like. Enjoy your Mushroom Arancini!

Feel free to ask if you need more help!