Arancini at the county and mushrooms in Paris

Ingredients

For 16 pieces

  • 300 g of rice in risotto
  • 2 peeled shallots
  • 1 onion Pelé
  • 1 Garlic Pelée
  • 200 g of Paris mushrooms
  • 20 g butter
  • 1 drizzle of olive oil
  • 1/2 bouquet of leafy thyme
  • 10 cl of Chardonnay
  • 90 cl of vegetable broth
  • 1 tablespoon (s)
  • 150 g grated fruity county
  • frying oil

For the panel

  • 5 tablespoons of flour
  • 2 eggs
  • 200 g of Panko breadcrumbs

Preparation

  1. Finely chop the onion, garlic and shallots. Cut the mushrooms in thin strips.

  2. Brown the shallots, onion, garlic, leafy thyme and mushrooms for 3 min in butter and olive oil. Add the rice and, without ceasing to mix, wait until it becomes translucent.

  3. Deglaze with the white wine, mix and, when there is no more liquid, pour the ladle broth after ladle, leaving the rice to absorb it after each addition.

  4. Once the rice is cooked, after 20 to 25 min, incorporate the mascarpone and the grated county. Spread on a baking sheet and let cool completely.

  5. Make cold risotto balls the size of a golf ball.

  6. Prepare 3 bowls: one with flour, one with beaten eggs, one with breadcrumbs. Roll the Arancini in the flour, then in the eggs and finally in the breadcrumbs.

  7. Fry them in hot oil for 3 to 4 min.

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