Crispy risotto balls with mushroom

These Italian delicacies are traditionally known as arancini balls and have been made for decades. The delicious appetisers are absolutely ideal for entertaining or special events, to be enjoyed as pre-dinner snacks – although it would be almost impossible to stop yourself from filling up on the addictive bite-sized balls before the main meal even arrives. 

It’s hard not to love the crispy, crumbed outside that is generously filled with a creamy risotto mixture. There is a reason everybody goes crazy for these treats! Dig in!

Ingredients

• 3 cups (750ml) chicken style liquid stock
• 2 tablespoons olive oil
• 1 onion, finely diced
• 1 clove garlic, crushed
• 200g brown mushrooms or portobello mushrooms (wiped clean), diced
• 1 1/2 cups (300g) arborio rice
• 3/4 cup (58g) grated parmesan cheese
• 1/2 cup (65g) plain flour
• 3 eggs, beaten
• 1 cup breadcrumbs
• Oil for shallow frying
• Salt, to season

Method

1. Preheat oven to 150C. In a saucepan over medium heat, pour in chicken stock. Bring to boil. Reduce heat. Cover and leave at a low simmer. 
2. In a large pan over medium heat, cook onion and garlic for 1-2 minutes until softened. Stir in mushrooms. Cook for 2-3 minutes until softened. Reduce heat to low. Add rice. Stir for 3-4 minutes until everything is evenly coated. Add warm stock. Stir occasionally and cook for 15-20 minutes until al dente. Should be slightly drier than regular risotto. Add parmesan and season with salt and pepper. Leave to cool completely.
3. Take heaped teaspoons of mixture and roll into balls. Dust with flour. Coat with beaten egg and then breadcrumbs. Repeat with all balls.
4. Heat remaining oil in frying pan on medium low heat. Shallow fry risotto balls for 2-3 minutes until golden. Drain. Place in oven to keep warm. Serve.