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Arancini di Riso - Mushroom & Taleggio

Arancini di Riso - Mushroom & Taleggio – recipe

This Arancini variation is perfect for your pub business. Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. Ensure fast preparation and perfect taste of your Arancini with KNORR Paste Bouillon and KNORR Tomato & Basil Create More Concentrated Sauce.

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Ingredients

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For the risotto

For the filling

For the arancini

  • White breadcrumbs 300.0 g
  • Semolina 300.0 g
  • Plain flour 300.0 g
  • Egg 400.0 g
  • Taleggio Cheese 150.0 g

For service

This Arancini variation is perfect for your pub business. Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. Ensure fast preparation and perfect taste of your Arancini with KNORR Paste Bouillon and KNORR Tomato & Basil Create More Concentrated Sauce.

...

Preparation

  1. For the risotto

    • Bring the water to the boil then whisk in the KNORR Professional Vegetable Paste Bouillon.
    • Peel and dice the onion.
    • Heat the oil then add the onions and cook for 2-3 min. Add the rice and cook for a further 2-3 min.
    • Add ¼ of the bouillon and cook until the rice has absorbed the liquid then repeat until the rice has softened but still has bite.
    • Allow to cool until needed.

  2. For the filling

    • Place the mushrooms into a blender and pulse until the mushrooms look like they have been finely chopped.
    • Melt the butterin a frying pan then add the thyme and mushrooms.
    • Cook for 6-8 min. stirring regularly until the mushroom have released much of their natural moisture.
    • Add the KNORR Professional Garlic Puree then remove from the heat and allow to cool.

  3. For the arancini

    • Mix the breadcrumbs and semolina together then place into a shallow tray. Crack the eggs and lightly beat then pour into a separate shallow tray and pour the flour into another shallow tray.
    • Spread the mushroom mix over half of the chilled rice then break over the taleggio. Fold the remaining rice over on top to create a sandwich.
    • shape into roughly 40g cones of the rice and roll then dip into the flour then egg and finally the breadcrumbs ensuring the rice is completely covered.
    • Chill until needed.

  4. For service

    • Preheat a deep fat fryer to 180°C.
    • Carefully place the balls into the hot oil and cook for 3-4 min. or until golden brown then remove and drain on kitchen paper.
    • Blend parsley & garlic till smooth. Fold through the Hellmann's Real Mayonnaise
    • Serve 3 arancini with a side of garlic mayonnaise, grated parmesan & some slices of sautéed chestnuts mushrooms
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