Place butter in a large frying pan over medium heat. Add onions and garlic and cook, stirring for 3-4 minutes until softened and translucent. Add mushrooms and thyme to the pan and cook, stirring for a further 3-4 minutes.
Now add the rice to the pan. Stir over medium heat for 1-2 minutes, ensuring the grains are separated and glossy. Add wine to the pan and cook, stirring for 2-3 minutes. The liquid should be evaporated before continuing to add the stock.
Add stock, half a cup at a time, stirring constantly to ensure even cooking. Once the liquid has been absorbed by the rice, continue to add half a cup of stock until the rice is cooked. (Ensure this process is completed a half cup at a time, otherwise the mixture will turn gluggy)
Add parmesan cheese and season to taste with salt and pepper and mix. Transfer the rice mixture to a baking tray and place in the fridge, until the mixture is cooled completely.
Line a baking tray with baking paper, ready for the balls. Grab a tablespoon sized amount, roll the mixture into balls and use your thumb to press a cavity in the centre. Add a cube of mozzarella then use wet hands to enclose the cheese. Place on the prepared tray. Repeat this process for the remaining rice mixture. You should end up with 30 balls.
Place in the fridge for 30 minutes to firm. While you wait, prepare a crumbing station with three bowls. Add the flour to one bowl, lightly whisked eggs to another bowl and panko crumbs to the third. Line a baking tray with absorbent paper (to use once the balls are cooked).
Remove arancini from the fridge. To crumb, individually place each in the flour, then egg mixture and panko crumbs. Set aside on a tray.
Place oil in a small-medium saucepan, ensuring the oil is at least 6cm deep. Heat to approximately 180℃. You can test if the oil is ready if you place a few panko crumbs in and small bubbles appear around the edges. If the oil starts to smoke, it is too hot. Remove from the heat and allow to cool before using.
Cook arancini in batches of 2-3 at a time for 3-4 minutes or until golden and crunchy on the outside. Remove from the oil and place on the tray lined with absorbent paper to remove excess oil.
Sprinkle with salt and serve with freshly grated parmesan cheese.
Ingredients
Directions
Place butter in a large frying pan over medium heat. Add onions and garlic and cook, stirring for 3-4 minutes until softened and translucent. Add mushrooms and thyme to the pan and cook, stirring for a further 3-4 minutes.
Now add the rice to the pan. Stir over medium heat for 1-2 minutes, ensuring the grains are separated and glossy. Add wine to the pan and cook, stirring for 2-3 minutes. The liquid should be evaporated before continuing to add the stock.
Add stock, half a cup at a time, stirring constantly to ensure even cooking. Once the liquid has been absorbed by the rice, continue to add half a cup of stock until the rice is cooked. (Ensure this process is completed a half cup at a time, otherwise the mixture will turn gluggy)
Add parmesan cheese and season to taste with salt and pepper and mix. Transfer the rice mixture to a baking tray and place in the fridge, until the mixture is cooled completely.
Line a baking tray with baking paper, ready for the balls. Grab a tablespoon sized amount, roll the mixture into balls and use your thumb to press a cavity in the centre. Add a cube of mozzarella then use wet hands to enclose the cheese. Place on the prepared tray. Repeat this process for the remaining rice mixture. You should end up with 30 balls.
Place in the fridge for 30 minutes to firm. While you wait, prepare a crumbing station with three bowls. Add the flour to one bowl, lightly whisked eggs to another bowl and panko crumbs to the third. Line a baking tray with absorbent paper (to use once the balls are cooked).
Remove arancini from the fridge. To crumb, individually place each in the flour, then egg mixture and panko crumbs. Set aside on a tray.
Place oil in a small-medium saucepan, ensuring the oil is at least 6cm deep. Heat to approximately 180℃. You can test if the oil is ready if you place a few panko crumbs in and small bubbles appear around the edges. If the oil starts to smoke, it is too hot. Remove from the heat and allow to cool before using.
Cook arancini in batches of 2-3 at a time for 3-4 minutes or until golden and crunchy on the outside. Remove from the oil and place on the tray lined with absorbent paper to remove excess oil.
Sprinkle with salt and serve with freshly grated parmesan cheese.