Indulge in these satisfying mushroom Arancini. Crisp on the outside, gooey on the inside and oozing with mouth-watering mozzarella. Made with Gallo's mushroom risotto rice for extra delicious flavour and soft texture, these Arancini balls are so tasty it'll be hard to stop at one!
Ingredients1kg Gallo mushroom risotto rice 3 tbsp olive oil 250g Parmesan (or hard cheese alternative) 2.5L water (as per cooking instructions) 400g hard mozzarella (cut into cubes) 6 eggs 100g flour 250g breadcrumbs | MethodAdd oil into a heated shallow pan. Add rice and cook off for 2/3 mins until slightly toasted. Add water, 500ml at a time until fully absorbed. Add grated parmesan and cool down. Once cooled, separate into 24 portions. Whisk the eggs in a bowl. Individually roll each portion of rice into a ball and encase 1 mozzarella cube inside of each ball. Set aside all rice balls and refrigerate for a minimum of 2hrs. Individually coat each Arancini ball into flour, egg and then breadcrumbs. Deep fat fry at 170°C until golden brown and centre is melted. Serve with a tomato, pesto or truffle sauce to your taste. Enjoy! |
