Ingredients

For Arancini:

1 tbsp olive oil

3 sprigs fresh thyme

2 cloves garlic, finely chopped

1 medium onion, finely chopped

1½  cups risotto rice cooked & mashed

2 tbsp white wine

½ tsp black pepper, crushed

Salt to taste

½ cup fresh parmesan cheese, grated

1 tsp chopped parsley

4-5 basil leaves, torn

½ cup refined flour

1 cup bread crumbs

Oil to fry

For Filling:

30 gms butter

1 tbsp olive oil

2 cloves garlic, finely chopped

1 medium onion, finely chopped

1 cup button mushrooms, chopped

1 cup fresh cream

Salt to taste

1 tbsp chopped parsley

Process

• Heat olive oil in a saucepan, add thyme leaves, garlic and onions.
• Saute till fragrant and till onions turn translucent.
• Add rice, wine, salt & pepper, mix well and cook for 5-6 minutes while stirring.
• Add ½ cup water, simmer till the water evaporates.
• Add freshly grated parmesan cheese, fold it in.
• Remove from heat and allow to cool to room temperature.

Note: It’s better for the rice to be over cooked, it will be easier to form the filling.

• Meanwhile prepare the mushroom filling for the arancini
• Heat olive oil and butter in a pan, add garlic and saute till fragrant.
• Add onions and saute till translucent. Add mushrooms and saute for 2-3 minutes.
• Add fresh cream and mix well. Cook on low flame till it reduces and begins to dry up. Add salt and mix well.
• Add chopped parsley, mix well and allow to cool down.
• Meanwhile, form small lemon size balls of the prepared rice mixture.
• Make a cavity in the balls and stuff with mushroom filling along with chopped basil leaves and shape into balls again. Set aside till in use
• Add refined flour and water to a bowl, mix well. Add bread crumbs to a plate.
• Dip the prepared arancini balls into the refined flour batter and coat evenly with bread crumbs.
• Heat oil in a kadai, deep-fry till golden and crisp.
• Drain on an absorbent paper.
• Serve hot with tomato basil sauce or any dip of your choice