Arancini with mixed mushrooms and porcini
For the rice:
half a shallot
10ml dry white wine for deglazing
600ml meat stock
1 sachet saffron
50g Parmigiano Reggiano cheese
knob of butter for creaming the risotto
For the breading:
100g breadcrumbs 100g breadcrumbs
For the filling:
100g Valbona Mixed Mushrooms with Porcini
sunflower oil as required
1 - Begin by making the saffron risotto (unless you have some left over from the day before).
2 - Thinly slice the shallot and sauté it in a pan with the butter; add the rice and let it cook for a few minutes over a high heat, stirring often.
3 - Deglaze with the white wine and cook for 15 minutes, adding a ladle of meat stock at a time and only when the previous one has been fully absorbed. Add the saffron dissolved in a cup of meat stock, and cook for another 3 minutes.
4 - Turn off the heat, add the Parmigiano Reggiano cheese and mix well. Add the butter and cream it in. Let it cool completely.
5 - When the rice is cold, start making the meatballs. Take two tablespoons of rice, add the mixed mushrooms and make some meatballs with your hands, compressing them well. Continue in this way until you have used up all the rice.
6 - Dip the meatballs into some beaten egg and then into the breadcrumbs.
7 - Cook them in plenty of boiling hot oil. Dab them with kitchen paper and serve immediately.