Arancini with dolcelatte and porcini mushrooms recipe

Prepare: less than 30 mins
Cook: 30 mins to 1 hour
Serve: Makes 40 bite-sized arancini
Dietary: Nut-free

These crisp, golden arancini are filled with creamy dolcelatte and earthy porcini mushrooms. Perfect for parties or as an impressive starter, they can be made ahead and reheated.

By Mary Berry

From Mary at 90: A Lifetime of Cooking

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Ingredients

For the arancini

30g/1oz dried porcini mushrooms
about 250ml/9fl oz vegetable or chicken stock
115g/4oz dolcelatte, chopped into small cubes
1 tbsp olive oil
3 banana shallots, finely chopped
125g/4½oz risotto rice
1 garlic clove, finely grated
25g/1oz Parmesan (or alternative vegetarian hard cheese), finely grated
1 tbsp freshly chopped tarragon
15g/½oz panko breadcrumbs
salt and freshly ground black pepper

To coat and fry

2 free-range eggs, beaten
150g/5½oz panko breadcrumbs
8 tbsp sunflower oil, for frying

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Method

Put the porcini mushrooms in a jug and cover with boiling water. Leave to stand for 30 minutes. Strain into a bowl, reserving the liquid. Finely chop the mushrooms.
Return the mushroom liquid to the jug and make up to 500ml/18fl oz with the stock.
Place the dolcelatte cubes in the freezer for at least 15 minutes so they are easier to handle.
Heat the olive oil in a frying pan over a medium heat. Add the shallots and fry for a few minutes until starting to soften. Stir in the rice, garlic and chopped mushrooms and fry for a few more minutes.
Pour in the stock, stir and bring to the boil. Cover with a lid, reduce the heat and simmer gently for 15–20 minutes, or until the liquid has been absorbed and the rice is cooked.
Stir in the Parmesan and season with salt and freshly ground black pepper. Spoon into a shallow dish and leave to cool, then transfer to the fridge to chill.
When the risotto is completely cold, stir in the tarragon and 15g/½oz panko breadcrumbs. Check the seasoning.
Using wet hands, shape the rice mixture into 40 small balls. Insert a piece of dolcelatte into the centre of each one, and shape the rice around the cheese.
Dip each ball into the beaten egg, then coat in the remaining panko breadcrumbs. Place in the freezer to chill for 10 minutes.
Heat the sunflower oil in a large deep frying pan over a high heat. When hot, fry the arancini in batches, if necessary, until golden and crisp. Remove from the pan and drain on kitchen paper.
Serve hot on a platter.