Wild Mushroom Arancini with Mozzarella
Use up leftover risotto in this moreish Italian starter.
- Preparation Time15 mins
- Cooking Time30 mins
For the wild mushroom risotto
For the arancini
Wild mushroom risotto:
1) Melt the butter in a saucepan, add the onion and garlic, cover with a lid and cook for 5 minutes. Pour the chicken stock into a separate pan and bring to a simmer.
2) Add the rice to the onions and coat in the butter. Add the white wine, boil and reduce for 2 minutes. Add just enough hot stock to cover the rice.
3) Heat the olive oil in a separate frying pan and fry the mushrooms for 3 minutes until golden brown. Season and add to the rice. Cook the rice and mushrooms for 10 minutes, adding a little more stock once the previous batch has been absorbed by the rice.
4) When the rice has softened but still has a slight bite, add the mascarpone, Parmesan, parsley and lemon juice. If serving immediately, taste and adjust seasoning and serve. For making arancina, pour into a large shallow dish, leave for 10 minutes to cool down, cover with clingfilm and place in the fridge for 2 hours or until firm.
1) Once the risotto is firm to touch, form into four balls using your hands. Keep rolling the risotto in the palm of your hands to achieve the right shape. Cut four pieces off the mozzarella that are the size of a pound coin. Insert a finger into the centre and insert a piece of mozzarella in the middle, closing the hole by pushing the risotto back together. Chill.
2) When the risotto balls are set, take three plates or bowls. Put the flour on one, break and whisk the eggs into another and place the breadcrumbs on the third. Take the risotto balls out of the fridge, coat well in the flour, then in the eggs and finally the breadcrumbs.
3) Half fill a pan with oil and heat until hot enough that a pinch of breadcrumbs sizzles when dropped in to the oil. Alternatively, heat a deep fat fryer to 170C. Deep fry the risotto balls for 5 minutes or until crisp and golden brown. Serve on a plate with rocket and Parmesan shavings, balsamic vinegar and olive oil.
Other recipes with mushroom
Japanese mushroom egg noodle soup
30-Minute Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms
Braised shanks with barley broth
Parmigiano Reggiano, Pumpkin and Porcini Risotto
Southeast Asian slow cooked winter vegetables
New York-Style Chopped Salad
Ginger and Coriander Corn Salad
Slow Cooker Beef Stew
Wild mushroom grits with poached eggs and serrano chilli sauce and blue corn tortilla strips
Parma Ham and Wild Mushroom Beef Wellington
Cheese and Mushroom Omelette
Portobello Mushroom Burger
Gorgonzola and porcini mushroom risotto
Thai-Style Chicken, Shiitake and Tenderstem Brocolli with Noodles and Coconut Broth
Philly cheese steak
Baked Penne with Roasted Vegetables
Full-English Breakfast Potato Bowls
Vegetable Guo Tieh
Wild Mushroom Tortellini
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
Haunted Gingerbread Showdown
Nine of America’s best gingerbread artists craft spooky gingerbread creations for a chance to win the ultimate Halloween treat: a top prize of $25,000!
Michel Roux’s French Country Cooking
Michel Roux Jr showcases the unique cuisine of Southern France. He sources incredible local ingre-dients, samples delicious dishes and shares his favourite recipes that are simple and easy to make.
The Hairy Bikers' Comfort Food
For the Hairy Bikers, nothing beats delicious comfort food. Si and Dave share some of their favourite feel-good recipes and reveal the fascinating stories behind iconic dishes.
The Best Of Man V. Food
From visiting America's greatest pig-out spots to taking on the most legendary eating challenges, Adam Richman has sampled some incredible dishes. Relive some of his favourite mouth-watering moments.
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Kids Baking Championship
A group of talented junior bakers compete in a series of very creative challenges to win the title of Kids Baking Champion and the $25,000 grand prize.
Man V. Food: Hall Of Fame
Food enthusiast Casey Webb travels across the U.S. in search of the country’s ultimate eating challenges. From his most memorable BBQ dishes to his favourite desserts, Casey counts down some of his greatest feasts.
Tom Kerridge's Proper Pub Food
Michelin-starred chef Tom Kerridge samples the best pub food the UK has to offer and demonstrates how to make hearty dishes inspired by British pub classics, from the comfort of your own home.
Duff Goldman challenges talented bakers from across America to a spooky baking competition. These experts go head to head to see who can impress the judges with their edible Halloween creations for a chance to win the $10,000 prize.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.
Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.
A Daughter Finds Her Groove
Robert Irvine travels to Indiana to help a struggling retro diner which is soon to inherited by the unwell owner’s under-prepared daughter.
Michel treats his friends and family to an irresistible red rice salad with merguez sausages. Plus, he prepares a bavette steak with grilled vegetables.
Dave and Si prepare dishes which evoke traditional values. They put a twist on a classic pudding, create a perfect teatime treat and combine two breakfast favourites.
Robert Irvine is on a mission to save a steakhouse in Wisconsin. The owner needs Robert to help her fix 30 years of bad habits and start turning a profit.
It's Cold Outside
The Bikers cook the perfect meals for when it’s cold outside. Warming dishes include oxtail soup, a vegetarian chestnut and mushroom pie, and treacle sponge.
Best of Takeout Ranch Style
Ree Drummond packs up portable food! She makes spicy Chuck burgers with crispy onions for her father-in-law. And, there's a blood orange Rosemary pound cake to mail to her mum.
Dull Diner Dilemma
Robert Irvine journeys to Massachusetts, into the heart of diner country, to help a mother and daughter’s establishment get back on their feet.
Dave and Si cook dishes to feed a multitude with crowd-pleasing dishes. On the menu is salmon pie with spinach and hollandaise and chocolate and cherry buns.
Best of Over To The Oven
Ree Drummond shares her sweet and savoury baking favourites. There's blueberry coffee cake, chocolate chip, bacon and caramel corn cookies, and a freezer-friendly ranch pizza pie.
Saving A Family's Legacy
Robert Irvine comes to the rescue of a Maryland seafood restaurant. The third-generation owners need Robert’s help to salvage their family legacy.
A Cut Above
The Bikers transform everyday ingredients into comforting dishes. Bananas are made into a sophisticated tarte tatin and ricotta cheese is the basis for gnudi.
Best of Family Faves Ree-Booted
Ree Drummond reboots quick and easy family favourites. There's flank steak with herb sauce and three cheese waffle hash browns, and turkey taco lettuce wraps.
Dinner In Napa
For a meal with Jeffrey Ina makes couscous and tuna salad with raspberry bars. They have dinner with Michael Chiarello who makes his great chicken with grapes.
Ina makes a surprise birthday dinner for a friend. She fills her fridge with Italian seafood salad, German chocolate cupcakes and a delicious cheeseboard.
Eat Like A Local
Ina makes tomato crostini and whipped feta for lunch and learns how to make a local recipe of buttermilk fried chicken. Then, she chooses drinks: spritz or gimlet
Ina turns classic lobster recipe into a Deconstructed Lobster Salad. Later, she learns to make the Michelin-starred Auberge du Soleil’s signature Torte Au Chocolat.
Perfect Day In East Hampton
Ina whips up raspberry muffins for breakfast. Later, she cooks with the local chef Joe Isidori before heading back to the barn for soup with Jeffrey.
Local Food Heroes
Ina, inspired by the fabulous food in the Hamptons, creates new recipes for her blog. She makes salmon and guacamole sandwiches and balsamic roasted beet salad.
Ina Garten shares her secrets for effortless entertaining with chili tortilla chips, slow roasted beef, roasted balsamic brussels sprouts and truffled mashed potatoes.