Mushroom Arancini | Alfie Cooks

Alfie Cooks

Name: Mushroom Arancini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Truffle Coconut Thumbprint Cookies; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Fresh Basil; La Tourangelle French Infused Herbs De Provence Oil; Elephant Garlic; Morton Iodized Salt, 26 Ounce; McCormick Ground Oregano; Bob's Red Mill Dark Rye Flour, Organic; Hunt's Whole Plum Tomatoes No Salt Added; Kikkoman Panko Japanese style bread crumbs; O Organics Mushrooms, Organic, Sliced; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

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Mushroom Arancini

Serves 415 mins prep20 mins cook

Mushroom arancini made with leftover mushroom risotto, rolled into balls, and fried until golden. Served with a quick marinara sauce made from good quality plum tomatoes, garlic, and fresh basil.

0 servings

What you need

fl oz truffle oil

pepper

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

fl oz olive oil

bunch fresh basil

La Tourangelle French Infused Herbs De Provence Oil

fl oz oil

clove garlic

tsp salt

oz dried oregano

cup flour

Hunt's Whole Plum Tomatoes No Salt Added

can plum tomato

Kikkoman Panko Japanese style bread crumbs

cup bread crumbs

mushroom

organic eggs

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Instructions

1: Chill leftover mushroom risotto.

2: Roll the risotto into balls.

3: Dip the balls in flour, beaten egg, and breadcrumbs.

4: Fry in oil until golden and crisp.

5: For the marinara sauce, blitz a tin of plum tomatoes with salt, pepper, olive oil, grated garlic, fresh basil, and dried oregano.

6: Cook the marinara sauce prior to serving.

7: Serve the arancini with the marinara sauce and a drizzle of truffle oil.

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