The Grand Hotel's Mushroom Arancini Balls.
The Grand Hotel's Mushroom Arancini Balls.

Grand Hotel's Mushroom Arancini Balls recipe

GLADSTONE'S Grand Hotel chef La Toya Redman has shared this recipe for Mushroom Arancini Balls.

MUSHROOM ARANCINI BALLS

Risotto:
2 tbs olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
3 cups Arborio rice
½ cup white wine
1 ½ L chicken stock, hot
2/3 cup parmesan cheese

Mushroom mixture:
1 tbs olive oil
2 cups button mushrooms, thinly sliced
1 garlic clove, finely chopped
2 tbs unsalted butter
2 cups thickened cream

Crumbing:
3 eggs, beaten
½ cup milk
½ cup flour
3 cups white panko bread crumbs (can also just use normal bread crumbs)

Oil for deep frying

Risotto:

Heat olive oil in medium size pot over medium heat, add onion and garlic and cook until slightly softened.

Add Arborio rice; mix until rice is coated in olive oil and too hot to touch.

Add white wine and stir until wine is absorbed. Using a ladle add hot chicken stock one ladle at a time stirring until stock is absorbed before adding the next.

Cook rice until al' dente (you may not need all stock) this may take at least 20 minutes. Set aside to cool.

Mushroom mixture:

Heat pot over medium heat, add olive oil once hot add mushrooms and garlic, cook until mushrooms are soft then add butter.

Once butter is melted add cream, bring to boil then reduce heat to simmer.

Once cream has reduced by half, remove from heat and add into risotto. Mix together making sure combined well, add parmesan cheese and season to taste.

Let mixture cool for 2 hours or more making sure cooled completely. Once mixture is cold roll balls into roughly the size of a 20c piece.

Crumbing:

Beat together eggs and milk in one bowl, add flour and breadcrumbs into 2 other separate bowls.

To crumb your arancini balls, first roll in flour then dip into egg mix and place into bread crumbs, making sure ball is covered in crumbs well.

Repeat process until all are crumbed. Set aside in fridge to set for 10-15 minutes.

Using a deep fryer heat to 190 degrees, place a handful of arancini balls in at a time cooking for 2-3 minutes or until golden brown.

Drain then place on paper towel before serving. Great for nibbles or goes well with a nice garlic salad.

Tip: Making them ahead or making a large amount then freezing them is a good idea for quick left overs or snacks.

Follow same process, then when comes to cooking just finish off in the oven for 5-10 minutes on 160 degrees to ensure inside is nice and hot.



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