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
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Finely chop the onion, garlic and shallots. Cut the mushrooms in thin strips.
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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.
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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.
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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.
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Make cold risotto balls the size of a golf ball.
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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.
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Fry them in hot oil for 3 to 4 min.