11 Aug Recipe: Mushroom, Goats Cheese & Coriander Arancini
on a roasted capsicum puree with a salsa verde
The Italians are famed for not only the most delicious and hearty cuisine in the world, but also for using leftovers and running a kitchen on a tight budget. Arancini is a great example of this as it utilises leftover risotto and is really cheap to make. At Crusoe’s on the Lake we don’t use leftovers to make the dish and we’ve added a few extra ingredients that move it out of the budget category. Our arancini is a fantastic share plate option or entree and matches perfectly with a crisp dry white wine on the deck.
1L vegetable stock
Knob of butter
Dash olive oil
2 cloves garlic, crushed
1 large onion, finely chopped
400g Arborio rice
1 cup Vermouth (can use any dry white wine)
Pinch salt and pepper
- Have the stock warming in a pot off to the side.
- Melt butter in large pan with oil and add onion and garlic.
- Saute for 5-10min. Be sure to not colour the onion.
- Turn heat up to medium high and add rice. Cook out for a little while until there is a light nutty aroma.
- Add vermouth to deglaze pan and reduce to ⅓.
- Add hot stock a ladle full at a time while constantly stirring until rice is al dente.
- Pan fry the sliced mushrooms in a bit of oil and add to the warm risotto base along with the goats cheese and coriander. Season with salt and pepper.
- Cool the rice as quickly as possible by spreading on to a biscuit tray and placing in fridge.
Portion of risotto base
½ cup grated Mozzarella
Crumbing station: plain flour, beaten eggs, and panko breadcrumbs
- Using an ice-cream scoop collect a portion of risotto and place a couple of grated pieces of mozzarella in the centre.
- Roll into a ball and place to the side. Repeat with remaining risotto.
- Roll each ball in flour and shake excess off.
- Drop in egg wash, before rolling in the panko crumbs.
- You can now keep the arancini in the fridge for up to 4 days to be used when needed.
- Carefully drop the arancini into hot (160deg) oil and deep fry until hot all the way through and golden brown on the outside.
- Serve with a roasted capsicum puree and salsa verde. Also great dipped in aioli.