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Calories 617 kcal
Prep Time15 mins
Cook Time30 mins
Total Time45 mins

Ingredients
 

  • 25 g dried Porcini
  • 750 mushroom/veg stock/water, boiling approx
  • 10 g vegetable stock cube (optional)
  • 2 tbsp olive oil
  • 1 small onion, peeled and VERY finely chopped
  • 250 g Arborio rice
  • 125 ml small glass white wine
  • 50 g Parmesan cheese, very finely grated
  • salt and freshly ground black pepper

for the Arrancini Coating

  • 4 tbsp flour
  • 3 medium free-range eggs, beaten
  • 250 g dried Japanese breadcrumbs (Panko)

To serve

  • 75 g unsalted butter
  • 50 extra virgin olive oil
  • 400 g fresh wild/farmed mushrooms (Cep) if possible, sliced lengthways and fairly thick
  • 4 tbsp flat leaf parsley, chopped
  • few shavings Parmesan cheese

Instructions
 

  • Place the mushrooms into a bowl or jug, add the boiling water, leave for 15 minutes.
  • Lift out the soaked mushroom pieces, chop roughly and reserve.
  • Next, strain the stock through a very fine sieve to remove any grit. Keep warm.
  • Place the oil into a pan and heat, then add the onion and cook for 5 mins to soften slightly.
  • Add the rice and coat well, then add the wine and mushrooms and cook until the moisture has evaporated or absorbed into the rice.
  • Gradually add the boiling veg stock/water stirring all the time until the rice is just cooked and nice and thick. Add a little stock cube if you want to intensify the flavour. You may not need all the stock.
  • Remove from the stove, add the cheese, salt and pepper, mix well.

For Arancini

  • Cool and then chill really well.
  • Once, chilled mould small amounts into the size of a large marble.
  • Roll each one in flour, beaten egg and breadcrumbs, and then chill well.
  • Deep fry in oil with a temp of 175C for 3-4 minutes in small amounts.
  • Heat half the unsalted butter and olive oil.
  • Add half the mushrooms, sauté very quickly for a minute or two maximum. Season well with salt and pepper.
  • Spoon onto a plate, add the rest of the oil and butter and sauté the other half of the mushrooms; season well again.
  • Add the first lot of mushrooms and parsley and bring them together.
  • Spoon the sauté mushrooms into small bowls and top with the arancini.
  • Grate over some long shards of Parmesan cheese and serve.
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Nutrition Facts
Wild Mushroom Risotto
Amount per Serving
Calories
617
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
13
g
81
%
Cholesterol
 
106
mg
35
%
Sodium
 
1064
mg
46
%
Potassium
 
378
mg
11
%
Carbohydrates
 
58
g
19
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
23
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Vegetables
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