WILD MUSHROOM FILLED ARANCINI
Arancini means ‘little orange’. It gets this name from its shape and colour. These stuffed and fried rice dumplings have been created and re-created with different variations. In this case, its re-created with a mushroom filling.
Preparation time: 30 minutes (Serves 2)
For Arancini
Ingredients:
• 1 ½ cup cooked/leftover risotto rice
• (you could use any leftover rice mashed well)
• 1 tsp parsley
• 1 tbsp olive oil
• 3 sprigs fresh thyme
• 2 tbsp white wine (optional)
• 2 garlic cloves (minced)
• 1 onion (finely chopped)
• ½ cup parmesan cheese (grated)
• ½ tsp black pepper (cracked)
• Basil leaves (torn)
• ½ cup refined flour for batter
• 1 cup panko crumb
• Oil to fry
Salt as required
Preparation:
• In a saucepan, heat olive oil
• Add thyme leaves, garlic and onions
• Sauté for 4-5 minutes
• Add rice, wine, salt and pepper
• Stir for 5-6 minutes
• Add ½ cup water and allow to evaporate
• Fold the parmesan cheese and remove from heat
• Allow to cool
• It’s better to be overcooked a bit
• Form small dumplings/balls of 25 gms
• Add 1 tsp mushroom filling and chopped basil
• Coat with the batter
• Dip in the crumb
• Fry till it becomes golden brown and crisp
• Serve with tomato basil sauce or any dip of your choice
For Filling
Ingredients:
• 1 cup button mushroom (chopped)
• 1 shitake mushroom (soaked and chopped) (optional)
• 1 tbsp parsley
• 1 cup cream
• 2 garlic cloves (minced)
• 1 onion (chopped fine)
• 30 gms butter
• 1 tbsp olive oil
Salt as required
Preparation:
• Heat olive oil and butter
• Sauté garlic and onions
• Cook for 4-5 minutes till translucent
• Add mushrooms and cook
• Add the cream and cook on a low flame
• Stir till mixture dries up
• Add parsley and allow the mixture to cool to a thick mass
