This year's bumper crop of mushrooms has inspired fungi fan Phil Vickery to share two traditional Italian recipes: wild mushroom risotto and these arancini, crispy rice balls that are a great way to use up leftovers for a starter or snack.
25g dried Porcini mushrooms
750mls mushroom/veg stock/boiling water
10g vegetable stock cube (optional)
2 tbsp olive oil
1 small onion, peeled and very finely chopped
250g Arborio rice
1 small glass white wine
50g freshly grated Parmesan cheese, very finely grated
4- 6 tbsp flour
3 medium eggs beaten
250g dried Japanese breadcrumbs (Panko)
75g unsalted butter
50ml extra virgin olive oil
350-500g fresh wild/farmed mushrooms (Cep if possible), sliced lengthways and fairly thick
4 tbsp chopped flat leaf parsley
Few shavings Parmesan cheese to serve
1. Make the risotto as instructed in Phil's recipe here, then chill in in the fridge.
2. Once chilled mould small amounts to the size of a large marble.
3. Roll each one in flour, beaten egg then the breadcrumbs, and then chill well.
4. Deep fry in oil with a temp of 175°C, for 3-4 minutes in small amounts.
5. Heat half the unsalted butter and olive oil.
6. Add half the mushrooms, sauté very quickly for a minute or two maximum. Season well with salt and pepper.
7. Spoon onto a plate, add the rest of the oil and butter and sauté the other half of the mushrooms, season well again.
8. Add the first lot of mushrooms and parsley and bring together.
9. Spoon the sauté mushrooms into small bowls and top with the arancini.
10. Grate over some long shards of Parmesan cheese and serve.