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Mixed mushroom and gorgonzola arancini

  • 0:45 Prep
  • 1:15 Cook
  • Makes 12
  • Advanced


  • 1L (4 cups) salt-reduced chicken stock
  • 1 tablespoon olive oil
  • 40g butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 100g button mushrooms, finely chopped
  • 100g Swiss brown mushrooms, finely chopped
  • 330g (1 1/2 cups) arborio rice
  • 125ml (1/2 cup) dry white wine
  • 40g (1/2 cup) shredded parmesan


  • 115g (1 1/4 cups) dried (packaged) breadcrumbs
  • 75g (1/2 cup) plain flour
  • 2 eggs
  • 100g gorgonzola, cut into 2cm pieces
  • Vegetable oil, to deep fry


  • 1
    First make the risotto: Bring the stock and saffron just to the boil in a medium saucepan over high heat. Reduce heat and hold at a gentle simmer.
  • 2
    Heat oil and half the butter in a saucepan over medium heat. Cook the onion and garlic, stirring, for 5 minutes until soft and translucent. Add mushrooms and stir for 3-5 minutes or until soft
  • 3
    Add the rice and stir for 2-3 minutes or until the grains appear slightly glassy. Toasting the grains ensures the rice cooks evenly.
  • 4
    Add the wine and stir until the liquid is absorbed. Add 1 ladleful (125ml/1/2 cup) of stock and stir until the liquid is absorbed.
  • 5
    Continue, 1 ladleful at a time, for 20 minutes until rice is tender yet firm. Remove from heat. Stir in parmesan and remaining butter. Season.
  • 6
    Spread the risotto onto a lined tray with sides. Cool slightly. Cover with plastic wrap and place in the fridge overnight to chill completely.
  • 7
    To make the arancini: Place the breadcrumbs on a tray. Place the flour on a plate. Crack the eggs into a bowl and use a fork to lightly whisk.
  • 8
    Use wet hands to shape 1/3 cup of the risotto into a ball. Press your thumb into the centre of the ball to make an indent.
  • 9
    Place a piece of gorgonzola in the indent, then mould risotto around the gorgonzola to enclose. Repeat to make 12 balls.
  • 10
    Place the risotto ball on a chopping board and roll ball with both hands, moulding it into a conical shape. Repeat with the remaining balls.
  • 11
    Roll in flour and shake off excess. Dip in egg, then in breadcrumbs, pressing to coat. Place on a baking tray in the fridge for 30 minutes to chill.
  • 12
    Heat oil to 170°C in a saucepan over medium-high heat. Cook arancini, in batches, turning, for 6-8 minutes or until golden. Drain on paper towel.

Source: taste.com.au


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