Mushroom arancini with roasted tomato sauce
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
6
-
Calories
246 kcal
-
Course
Main Course, Appetizer
Mushroom arancini with roasted tomato sauce
Description
This Mushroom arancini recipe starts with cold mushroom risotto shaped around cubes of mozzarella cheese, which melts during frying. Each ball is coated thoroughly in fresh breadcrumbs seasoned with salt and pepper to form a crisp coating when fried in neutral cooking oil. The fried arancini develop a golden-brown crust while retaining a moist and flavorful inside.
The accompanying roasted tomato sauce is prepared by slow roasting halved cherry tomatoes with red onion, garlic, balsamic vinegar, sugar, and fresh thyme. Once softened after 45 minutes in a 200ºC oven, the mixture is blended to a preferred texture to create a tangy, slightly sweet sauce with hints of garlic and herb.
These arancini are served hot, with the roasted tomato sauce providing a bright, acidic contrast to the rich fried risotto balls. The dish balances textures and flavors well, making it suitable as a hearty appetizer or snack.
Ingredients
- 2-3 cups mushroom risotto cold
- 1/2-1 cup mozzarella cheese depending on how many arancini you make, cubes
- 2 cups breadcrumb fresh, seasoned with salt and pepper
- neutral cooking oil for frying, generic cooking oil
for the roasted tomato sauce
- 2 cups cherry tomato halved
- 1 red onion finely chopped
- 4 garlic thinly sliced, cloves
- 1 tablespoon balsamic vinegar
- 2 teaspoons sugar
- 2 thyme sprigs, fresh
- salt to taste
- black pepper to taste
Instructions
- To make the roasted tomato sauce, pre-heat the oven to 200ºc.
- Place the cherry tomatoes, onion, garlic, Balsamic vinegar, sugar and thyme in a baking tray and drizzle with olive oil. Season with salt and pepper and place in the oven.
- Allow to roast for 45 minutes until the tomatoes are soft then transfer to a blender and blend to your desired consistency. Set aside.
- To make the arancini, take small handfuls of the cold risotto and place a cube of mozzarella in the centre. Enclose the mozzarella then roll into a ball and cover with the breadcrumbs. Set on a plate and repeat until all the risotto has been used.
- Fry the arancini in hot oil until golden brown and the mozzarella inside has melted.
- Drain on kitchen paper and serve with roasted tomato sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 69mg | 3% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 14mg | 16% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
