Mushroom Arancini & Salad

• Arborio Rice(300 g)
• Mushroom(400 g)
• Onion(1)
• Garlic(3 cloves)
• Butter(2 tbsp)
• Olive oil(2 tbsp)
• Vegetable Broth(900 ml)
• Parmesan(100 g)
• Mozzarella(100 g)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Eggs(2)
• All-Purpose Flour(4 tbsp)
• Breadcrumbs(180 g)
• Rapeseed Oil(500 ml)
• Tomato sauce(300 ml)
• Dried Oregano(1 tsp)
• Arugula(100 g)
• Lemon(1)

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, and finely chop {Mushroom}. Grate {Parmesan} and cut {Mozzarella} into small pieces for the centers.

   ~15 min

2. 2

   Heat {Butter} and {Olive oil} in a large pan over medium heat. Cook {Onion} with a pinch of {Salt} for 5 minutes until softened. Stir in {Garlic} and {Mushroom}, then cook for 8 minutes until the mushrooms release their moisture and turn golden.

   ~13 min

3. 3

   Add {Arborio Rice} and stir for 1 minute to coat. Add a splash of {Vegetable Stock}, then keep adding the stock a ladle at a time, stirring often, until the rice is tender and thick like risotto, 22–25 minutes. Stir in {Parmesan}, {Black pepper}, and more {Salt} to taste. Spread the mixture on a tray or plate and cool for 15 minutes.

   ~26 min

4. 4

   Beat {Eggs} in one bowl. Put {Flour} in a second bowl and {Breadcrumbs} in a third. Once the rice mixture is cool enough to handle, shape it into 12 balls, pressing a piece of {Mozzarella} into the center of each. Coat each ball in {Flour}, then {Eggs}, then {Breadcrumbs}.

   ~10 min

5. 5

   Heat {Vegetable oil} in a deep pan to {Vegetable oil}. Fry the arancini in batches for 4–5 minutes until deeply golden and crisp. Warm {Tomato sauce} with {Oregano} in a small pan while they cook, about 5 minutes.

   ~10 min

6. 6

   Toss {Arugula} with {Olive oil} and the juice of {Lemon}. Serve the arancini hot with the warm tomato sauce and scatter over {Parmesan} if using, with the salad alongside.

   ~6 min