Mushroom Arancini Snowballs Recipe
200g King Brown Oyster Mushrooms, thinly sliced
- 20g unsalted butter
- 3 garlic cloves, minced
- 1 medium-sized onion, finely chopped
- 2 tbsp fresh thyme leaves, finely chopped
- 1 cup arborio rice
- A splash of white wine
- 1l vegetable broth
- Grated parmesan cheese (adjust to preference)
- A dash of salt & ground black pepper
- 100g mozzarella cheese, divided into 1cm cubes
- All-purpose flour for coating
- 2 beaten eggs
- 2 cups either panko breadcrumbs or traditional breadcrumbs
- 1l vegetable oil for frying
- Additional grated parmesan for garnishing
Prepare the Mushroom Mixture:
In a wide skillet over a medium flame, melt the butter. Toss in the onions and garlic, sautéing until they're translucent - around 3 minutes.
Add mushrooms and thyme, continuing to cook until the mushrooms release their juices.
Introduce the arborio rice to the skillet, letting it toast for a couple of minutes. Pour a splash of white wine, stirring for another 2 minutes or until the wine reduces.
Pour the vegetable broth gradually, half a cup at intervals, continuously stirring to let the rice absorb the liquid after each addition.
Once the rice has a creamy consistency, mix in the parmesan cheese and season with salt and black pepper. Shift the mixture to a tray and cool in the refrigerator.
Forming the Snowballs:
When the rice is thoroughly chilled, take a tablespoon of the mixture, shape it into a ball, and insert a mozzarella cube in the center, ensuring it's well-sealed inside.
Lay these balls on a parchment-covered tray and chill for half an hour.
Roll each snowball in flour, followed by the beaten eggs, and finally coat with breadcrumbs.
Frying the Snowballs:
In a deep saucepan, heat the vegetable oil to around 180℃. Fry the snowballs in small groups, ensuring they turn a golden hue and are crispy.
Once done, let them drain on paper towels.
Season lightly with salt, garnish with grated parmesan, and present your mouth-watering Mushroom Arancini Snowballs!
- Rice Consistency: Achieving the right consistency with the arborio rice is crucial. The rice should be creamy but not too mushy. If the rice is too dry, the snowballs may fall apart during the frying process. Conversely, if it's overly wet, the snowballs might be too dense.
- Oil Temperature: Maintaining the correct oil temperature (around 180℃) is essential for getting the snowballs perfectly crispy on the outside while ensuring the inside is adequately heated. If the oil is too hot, the snowballs might brown too quickly, leaving the inside undercooked.
- Mozzarella Placement: Ensure the mozzarella cube is entirely encased within the rice mixture. Exposed cheese can leak out into the oil during frying, affecting the texture and possibly causing oil splatters.
- Chilling Steps: Do not skip the cooling and chilling steps, as they help firm up the rice mixture and set the shape of the snowballs. This ensures they hold together during the coating and frying processes.
- Storage and Reheating: If not serving immediately, store the fried snowballs in an airtight container in the refrigerator. To reheat, it's best to use an oven or air fryer to retain the crispiness. Microwaving might make them a bit soggy.
After serving these golden snowballs at my last gathering, the room was abuzz with delight and curiosity.
The satisfaction of biting into the crispy exterior, only to be met with a melt-in-your-mouth mozzarella center, was a joy to witness on my friends' faces.
Crafting these Mushroom Arancini Snowballs was more than just preparing a dish; it was creating memories that my guests and I will cherish for a long time.
If you're looking to elevate your culinary skills and treat your loved ones, this recipe is your ticket to impress!
- per serving
- 1 grams
- 150 milligrams
- 22 grams
- 5 grams
- 20 milligrams
- 8 grams