Recipe: Mushroom arancini

Recipes & food styling Bernadette Hogg
MANJA WACHSMUTH

Recipes & food styling Bernadette Hogg

The earthy, rich flavour of mushrooms makes these easy dishes marvellous.

INGREDIENTS

Mushrooms, garlic, lemon zest, herbs, butter, leftover risotto, mozzarella, flour, egg, breadcrumbs, oil for frying.

METHOD

Sauté chopped mushrooms (try to include some porcini) with crushed garlic, lemon zest, chopped fresh herbs and butter until all the liquid is absorbed.

Season, cool then mix into leftover chilled risotto.

Form mixture into balls around small cubes of mozzarella.

Toss balls in flour then in beaten egg and fine breadcrumbs.

Deep-fry in hot oil.

Serve these nibbles warm. 

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 - NZ House & Garden

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