mushroom risotto balls

These bite size balls similar to arancini were so popular not only at the restaurant but also with my family, often asked to make them for Alexia my daughter and for family functions. While these are made with mushrooms, they are just as easy to make them with roast pumpkin or even chicken. Great as a starter or as part of antipasto platter.

what you need
100g butter or olive oil
Sea salt
Freshly ground white pepper
1 large onion, chopped
2 garlic cloves, chopped
400g field mushrooms, peeled, stalks removed, thinly sliced
1 bay leaf
1 1/2 cups arborio rice
1 litre water or vegetable/chicken stock
1 cup grated parmesan
1 tbsp fresh thyme leaves
1 cup plain flour
2 eggs, lightly beaten
1 cup breadcrumbs
Vegetable for frying

what to do
Melt butter in a heavy-based saucepan, season and gently cook seasoned onion and garlic until soft, about 10 minutes. Add mushrooms and bay leaf and cook for 5-10 minutes or until mushrooms are soft. Add rice and 750ml water or stock. Simmer and stir until rice is cooked, adding more liquid as necessary. Discard bay leaf and stir through parmesan and thyme.

Transfer to a container and allow to set in the fridge. Shape into golf ball size balls using your hands.
Lightly dust with flour, dip in egg then coat evenly with breadcrumbs. Shallow or deep-fry in oil (180c) until golden brown and warm in the centre, about 6 minutes.