
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
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