Arancini

Ingredients

• 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
• 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

Steps

1. Heat olive oil in a saucepan, add thyme leaves, garlic and onions.
2. Saute till fragrant and till onions turn translucent.
3. Add rice, wine, salt & pepper, mix well and cook for 5-6 minutes while stirring.
4. Add ½ cup water, simmer till the water evaporates.
5. Add freshly grated parmesan cheese, fold it in.
6. Remove from heat and allow to cool to room temperature.
7. Note: It’s better for the rice to be over cooked, it will be easier to form the filling.
8. Meanwhile prepare the mushroom filling for the arancini
9. Heat olive oil and butter in a pan, add garlic and saute till fragrant.
10. Add onions and saute till translucent. Add mushrooms and saute for 2-3 minutes.
11. Add fresh cream and mix well. Cook on low flame till it reduces and begins to dry up. Add salt and mix well.
12. Add chopped parsley, mix well and allow to cool down.
13. Meanwhile, form small lemon size balls of the prepared rice mixture.
14. 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
15. Add refined flour and water to a bowl, mix well. Add bread crumbs to a plate.
16. Dip the prepared arancini balls into the refined flour batter and coat evenly with bread crumbs.
17. Heat oil in a kadai, deep-fry till golden and crisp.
18. Drain on an absorbent paper.
19. Serve hot with tomato basil sauce or any dip of your choice