Arancini di Riso - Mushroom & Taleggio
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.


Ingredients
Arancini di Riso - Mushroom & Taleggio
−
+
£46.78
For the risotto
Olive oil
/ml
20.0 ml
0%
Onions
/g
100.0 g
0%
Arborio rice
/g
450.0 g
0%
Water
/l
1.5 l
0%
Knorr® Professional Vegetable Paste Bouillon 1kg
/g
35.0 g
0%

For the filling
Chestnut mushrooms
/g
350.0 g
0%
Thyme
/g
5.0 g
0%
Butter
/g
30.0 g
0%
For the arancini
White breadcrumbs
/g
300.0 g
0%
Semolina
/g
300.0 g
0%
Plain flour
/g
300.0 g
0%
Egg
/g
400.0 g
0%
Taleggio Cheese
/g
150.0 g
0%
For service
KNORR Tomato & Basil Concentrated Sauce 1.1L
/ml
250.0 ml
0%
Water
/ml
250.0 ml
0%
/
For the risotto
-
Olive oil 20.0 ml
-
Onions 100.0 g
-
Arborio rice 450.0 g
-
Water 1.5 l
For the filling
-
Chestnut mushrooms 350.0 g
-
Thyme 5.0 g
-
Butter 30.0 g
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
-
Water 250.0 ml
Preparation
-
For the risotto
- Bring the water to the boil then whisk in the KNORR 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.
-
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.
-
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.
- Take roughly 40g balls 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.
-
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.
- Pour the water and KNORR Tomato & Basil Concentrate sauce into a saucepan and bring to a simmer. Cook for 2-3 min. or until the sauce thickens then pour out into dip pots.
- Serve 3 arancini with a portion of sauce to dip into.