There's a party happening and these mushroom red wine arancini balls will be present. My Canadian turned another year older and celebrations were in full swing on the weekend. I had done a little preparation through the week to ensure we had some snacks on hand for hungry revellers, and these Arancini balls went down a real treat. Full of rich, robust flavours of earthy mushrooms and red wine, these Arancini were the perfect accompaniment to some afternoon drinks. Be sure to choose a gutsy red wine to make this risotto like a syrah or a malbec, a pinor noir is often too young, light and fruity.
I started these a few days before, splitting each step out so that it wasn't all on the day. But they are a beautiful way to use up leftover risotto. Leave the risotto to cool completely before you start rolling the happy little bundles.
Ingredients
- 1 tbsp butter
- 1 brown onion, diced
- 3 cloves garlic, crushed
- 2 tsp porcini powder
- 200gm portobello mushrooms, diced
- 300gm Arborio rice
- 1 cup red wine
- 1 litre stock
- 2 tbsp butter
- 1/2 cup parmesan cheese, finely grated
- 2 cups breadcrumbs
- 2 litres cooking oil
