Mushroom Arancini Mozzarella Balls

Mushroom Arancini Mozzarella Balls

Serves 6

1 tbs butter
1 brown onion chopped finely
2 cloves garlic
2 sprigs thyme
1 tsp oregano
200g mushrooms sliced
20g dried wild mushroom mix ( dehydrate in boiling water)
1-1/2 cups Arborio rice
3 cups vegetable stock
1/2 cup pecorino cheese grated
100g mozzarella cheese cubed
salt and pepper
3 eggs lightly beaten
50g flour
panko breadcrumbs
oil for deep frying

Nuts & Bolts

1. Heat butter in a pan add onions, garlic and sliced mushrooms.
cook for 5 minutes.
Add thyme, oregano and rice mix well. Add stock and wild mushrooms
mix well. Turn heat down to low cook for 20-25 minutes or
until rice is al dente.

2. Add pecorino mix well season to taste, take of heat and cool.

3. Once mixture has cooled place handful of mixture in hand, placing a piece of mozzarella cheese in the middle of rice ball and close. Repeat this until mixture is finished.

4. In three separate bowls add flour, eggs and panko breadcrumbs. place arancini ball in to flour dust of excess flour dip into egg wash then roll in breadcrumbs. Repeat until all balls have been crumbed.

5. Place oil in a pan once oil has reached temperature place balls in small batches at a time. Cook until golden brown.