Porcini mushroom arancini

These porcini mushroom arancini are a delicious way to start your feast. Plus, you can make the rice balls ahead to save time on the day.

Porcini mushroom arancini

Serves

40

Prep

15m

Note: + cooling & 30 mins chilling time

Cooking

50m

Ingredients

  • 4 cups (1L) chicken or vegetable stock
  • 20g pkt dried porcini mushrooms
  • 1 tbs truffle olive oil or olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 100g brown mushrooms, thinly sliced
  • 1 cup (200g) arborio rice
  • 1/2 cup (125ml) dry white wine or extra chicken or vegetable stock
  • 1/2 cup (40g) finely grated parmesan
  • 2 tsp finely chopped thyme
  • 100g Castello Double Cream Truffle Cheese, cut into 1cm pieces
  • 1/2 cup (75g) plain flour
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1 cup (100g) dried breadcrumbs
  • Vegetable oil, to deep-fry

Method

STEP 1

Bring stock, porcini mushrooms and 1 cup (250ml) water to a simmer in a saucepan over medium heat. Reduce heat to low and keep at a gentle simmer.

STEP 2

Heat the olive oil in a heavy-based saucepan over medium heat. Cook the onion and garlic for 5 mins or until onion softens. Add brown mushroom and cook for 2 mins or until tender.

STEP 3

Add the rice and cook, stirring, for 2 mins or until the grains appear glassy. Add the wine or extra stock and cook, stirring, until liquid is absorbed. Add 1/2 cup (125ml) of the stock mixture and cook, stirring, until liquid is absorbed. Repeat with remaining stock mixture, stirring constantly and allowing liquid to be absorbed before adding more, until rice is tender (this should take about 20 mins). Remove from heat. Stir in the parmesan and thyme. Set aside to cool.

STEP 4

Line a baking tray with baking paper. Roll 1 tbs of the rice mixture into a ball. Make an indent in the centre. Push 1 piece of cheese into indent and use wet hands to enclose. Place on the lined tray. Repeat with the remaining rice mixture and cheese.

STEP 5

Place flour, egg and breadcrumbs in separate bowls. Dip each rice ball in the flour to lightly coat. Dip in egg, then roll in breadcrumbs and shake off excess. Repeat with egg and breadcrumbs to double coat. Place on the lined tray. Place in the fridge for 30 mins to set.

STEP 6

Add enough vegetable oil to a large saucepan to reach 6cm up side of the pan. Heat to 180°C over high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Carefully cook rice balls, in batches, for 3-4 mins or until golden and heated through. Transfer to a plate lined with paper towel. 

Serve with thyme sprigs

Get ahead: Make the rice balls to the end of step 5 up to 3 days ahead. Store in an airtight container in the fridge. Bring to room temperature before deep frying. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.