16-18 people
Ingredients
- For the Risotto (alternatively use leftover risotto, you’ll need at least 4 cups of cooked risotto)
- 2tbsp olive oil
- 1 large brown onion, peeled and chopped finely
- 4 chestnut mushrooms, finely chopped
- 2 garlic cloves, peeled and crushed
- 300g/ (1⅓ cups) Arborio rice
- 150ml/ (2/3 cup minus 2 tbsp) white wine
- 480ml (2 cups) vegetable stock
- 3 tbsp double (full fat) cream or a knob of butter
- 50g/0.5 cups Grana Padano cheese, grated
- Juice of ½ a lemon
- Good pinch of salt and black pepper
- Remaining Arancini ingredients:
- 2 eggs, beaten
- 100g (2 cups) panko breadcrumbs
- 120g (1 cup) plain (all purpose) flour mixed with a pinch of salt and pepper
- 3 slices Prosciutto di San Daniele, each cut into 6 pieces
- Vegetable oil for deep frying
Preparation
1. Heat oil in a large pan, add the onion and cook for about 5 minutes until the onion starts to soften. Add in the mushrooms and garlic, stir and cook for a further minute.
2. Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly) and then add the stock a ladle at a time. Ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly. This should take for 15-20 mins. Once all the stock has been used, taste the rice. It should be soft, but still have a bit of a bite to it. If the rice is still too hard, add a ladle or so of hot water. When the rice is cooked, add in the cream or butter, Grana Padano cheese, lemon juice and salt & pepper. Stir and then turn off the heat. Leave to cool in the pan, then cover with cling film and refrigerate for 30 minutes (or up to 2-3 days).
3. When ready to make the arancini put the beaten eggs, breadcrumbs and flour on 3 large plates.
