Mushroom Arancini - Chef Recipe by Ian Curley and Scott Alsop

Ingredients

500g canaroli rice
250g mushrooms, extra for garnish if using as an entrée
1.5L vegetable and mushroom stock
10g dried procini
100g finely diced onion
3 cloves minced garlic
125mL white wine
125g grated Parmesan
Salt and pepper to taste
300g mozzarella
150g flour
6 eggs
1L milk
500g Panko crumbs
Ricotta salata
Basil leaves
Mushroom ketchup
Garlic aioli
Drizzle extra virgin olive oil

Method

Heat stock.

Rehydrate porcini mushrooms by covering them with boiling water and leaving for 20 minutes, drain and reserve the stock. Chop porcini.
Heat pot and add oil. Once hot,
add onion and garlic and sweat until soft and have no colour. Add rice and stir.

Deglaze with wine and stir until all wine has been absorbed. Add 1/3 of boiling stock, reduce heat to medium and stir until absorbed.

Repeat with next 1/3 of stock, then add remaining stock and cook until completely absorbed.

Add grated Parmesan and stir until combined. Add salt and pepper to taste.

Heat a pan, add butter and oil, once butter has melted, add mushrooms and saute until golden. Add rehydrated porcini and fold through rice. Adjust seasoning as needed and leave to cool.

Once cool, portion rice into 35g balls. Place a 3g piece of buffalo mozzarella in the centre of each ball and roll until smooth. Allow to set in fridge.

Dip each ball in the egg and milk mix, then coat with Panko crumbs. Fry in hot oil until golden brown.

Plate with finely grated ricotta salata, sautéed mushrooms, basil leaves and extra virgin olive oil.

Recipe provided by Craig's Royal Hotel