Wild mushroom arancini with a roast cherry tomato ragu recipe
This is the perfect thing to do with leftover risotto. If you don't have any left, use our risotto recipe below.
Ingredients
- 250 g leftover risotto (if you have it), or...
- 1 chopped shallot
- 1 crushed garlic clove
- 100 g risotto rice
- 1 chopped shallot
- 1 crushed garlic clove
- 100 g risotto rice
- 20 g butter
- 30 ml white wine
- 300 ml stock or mushroom water
- 20 g grated Parmesan
- 200 g wild mushrooms or chestnut
- 20 g butter
- 1 small handful of chopped parsley, tarragon, basil
- 1 pinch salt and pepper
- 1 egg
- 100 ml milk
- 50 g flour
- 100 g breadcrumbs
- 8.8 oz leftover risotto (if you have it), or...
- 1 chopped shallot
- 1 crushed garlic clove
- 3.5 oz risotto rice
- 1 chopped shallot
- 1 crushed garlic clove
- 3.5 oz risotto rice
- 0.7 oz butter
- 1.1 fl oz white wine
- 10.6 fl oz stock or mushroom water
- 0.7 oz grated Parmesan
- 7.1 oz wild mushrooms or chestnut
- 0.7 oz butter
- 1 small handful of chopped parsley, tarragon, basil
- 1 pinch salt and pepper
- 1 egg
- 3.5 fl oz milk
- 1.8 oz flour
- 3.5 oz breadcrumbs
- 8.8 oz leftover risotto (if you have it), or...
- 1 chopped shallot
- 1 crushed garlic clove
- 3.5 oz risotto rice
- 1 chopped shallot
- 1 crushed garlic clove
- 3.5 oz risotto rice
- 0.7 oz butter
- 0.1 cup white wine
- 1.3 cups stock or mushroom water
- 0.7 oz grated Parmesan
- 7.1 oz wild mushrooms or chestnut
- 0.7 oz butter
- 1 small handful of chopped parsley, tarragon, basil
- 1 pinch salt and pepper
- 1 egg
- 0.4 cup milk
- 1.8 oz flour
- 3.5 oz breadcrumbs
- 2 red onions sliced
- 2 cloves garlic sliced
- 500 g cherry tomatoes
- 50 ml extra virgin olive oil
- 20 ml sherry vinegar
- 1 thyme sprig
- 1 small bunch of chopped parsley
- 1 pinch salt and pepper
- 1 burrata or mozzeralla
- 2 red onions sliced
- 2 cloves garlic sliced
- 17.6 oz cherry tomatoes
- 1.8 fl oz extra virgin olive oil
- 0.7 fl oz sherry vinegar
- 1 thyme sprig
- 1 small bunch of chopped parsley
- 1 pinch salt and pepper
- 1 burrata or mozzeralla
- 2 red onions sliced
- 2 cloves garlic sliced
- 17.6 oz cherry tomatoes
- 0.2 cup extra virgin olive oil
- 0.1 cup sherry vinegar
- 1 thyme sprig
- 1 small bunch of chopped parsley
- 1 pinch salt and pepper
- 1 burrata or mozzeralla
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- In a small pan melt the butter and sweat the shallot and garlic. When soft add the rice and cook for 2mins until the rice goes opaque. Turn the heat up and pour in the wine. Boil hard whilst constantly stirring. Slowly ladle by ladle add the stock, always stirring and adding the next ladle when the last has been absorbed. This may take around 15min. For arancini it is better if the rice is slightly over cooked as it sticks together better. Season and add the Parmesan and chill.
- Heat a frying pan and melt the butter, when foaming add the wild mushrooms, torn up. Fry and when coloured and soft add the chopped herbs and season. Stir through the risotto rice.
- Roll into small balls. And place on a plate. Wet hands will help the mixture from sticking to your hands. It should make around 12 balls.
- In three bowls beat the egg and milk together in one. Place the flour on another and the bread crumbs in the third. First roll the balls in the flour and then plop into the egg. Shake off and roll in the crumb. Place in the fridge for 30mins once done.
- Heat an oven to 200c, in a oven proof pan, sweat the red onion and garlic in olive oil, when soft add the cherry tomatoes and sherry vinegar, season and throw in the thyme. Place in the oven for 15mins until the toms have blistered and a lovely sauce has formed.
- Heat a pan of oil up to 160c. Place the arancini in. It should bubble and fizz. After a few minutes they should be brown and crispy. Remove carefully with a slotted spoon and place on a tray, season and place in the oven alongside the tomatoes for 5 minutes to heat through.
- To serve, spoon some cherry tomato ragu on a plate, top with three arancini, tear over the burrata, and sprinkle with chopped parsley. Serve with a rocket and Parmesan salad.
The Fabulous Baker Brothers have partnered with the Mushroom Bureau to encourage the UK to use more mushrooms in their dishes. Visit www.moretomushrooms.com
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