Portobello Mushroom Arancini with Leek, Thyme & Parmesan Recipe

Ingredients:

  • 3 x Eggs

  • 100g Flour

  • 300g Panko crumbs

  • Milk

  • 100g Arborio or Carnaroli Rice

  • 200ml Stock (Vegetable or your choice) *have extra available

  • 1 x Leek (Finely chopped, washed + strained) Thyme/Rosemary - Sprig

  • 4 x Portobello Mushroom (Diced small)

  • Sherry

  • 2 x Garlic Cloves (Finely chopped)

  • Verjus

  • Butter

  • Olive Oil

  • 1 x Lemon (Juiced)

  • Canola or Vegetable Oil  (for frying)

To Taste:

  • Salt + Pepper

  • Parmesan (Shaved)

  • Parsley (Chiffonade)

  • Truffle Oil

Method:

1. Heat pan to medium heat.

2. Add in olive oil, 4 tablespoons of butter, garlic, & thyme/rosemary.

3. Mix until butter starts foaming and the garlic starts cooking.

4. Add diced mushroom & salt. Once mushroom starts browning, toss. Let cook for a couple of minutes.

5. Add a splash of sherry. Let it reduce, and then move to the side for later.

6. On high heat, add olive oil and all of the leak to a pot.

7. Adjust heat so the leek begins to soften but not colour. Add salt. Continue stirring

8. Once softened, make a well and add a 4 Tablespoons of butter. Let the butter completely melt + froth before adding in all the rice.

9. Stir, stir, stir. The rice will crackle + pop. No rice or leek should burn at any point, so reduce the heat if required.

10. After a few minutes of constant stirring, add in 50ml of verjus. Keep stirring until it is all soaked up.

11. Now you add in all the stock. Turn heat to high and stir until liquid is simmering. Turn hear back to medium.

12. Stir until the rice has absorbed all liquor.

13. Taste test the rice to ensure it is cooked.

14. If not, add more stock.

15. Once the rice is soft & cooked, remove pot from the heat.

16. Add in the mushrooms, parmesan, lemon juice & truffle oil to taste.

17. Mix together, adding salt + pepper.

18. Lastly, add the parsley & mix together. Remove the mixture from the pot and place into a tray/ container to let cool in the fridge, preferably overnight.

19.  Once completely cooled, GET ROLLING into 35g balls!

20.  Prepare 3 bowls

a) Flour

b) Whole eggs whisked with 100mL of milk

c) Panko crumbs

1. Set up crumbing station;

a) Cover Arancini in flour, shake the excess off

b) Place in egg wash - shake of excess but make sure its completely coated

c) Roll around in panko crumbs so ball are entirely covered.

2.  Heat canola oil to 180°C.

3. GENTLY place arancini into oil using tongs.

4. If the outside is colouring very rapidly you can remove them for a moment and then dunk them again; otherwise they should take a couple of minutes.

5. The ideal internal temperature is 60°C. Once coloured nicely, remove from oil + place onto paper towel.

6. Let cool

7. Sprinkle with salt & parmesan

8. Serve with your favourite aioli.

Cooper Thomas