🍄 Irresistible Mushroom & Mozzarella Arancini with Rocket Salad & Sun-Dried Tomato Dressing

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is a flavorful alternative at a lower cost.

Heat 1 tablespoon of olive oil in a saucepan over medium heat.

Add chopped onion and minced garlic, sauté until translucent and aromatic.

Add arborio rice, stirring constantly until lightly toasted.

Pour in dry white wine and cook until mostly absorbed by the rice.

Gradually add vegetable broth one ladle at a time, stirring continuously until absorbed.

Stir in grated Parmesan cheese and season with salt and pepper.

Allow the risotto to cool completely.

In another pan, heat olive oil and butter, add 1 cup of finely chopped mushrooms and cook until softened.

Take a small portion of cooled risotto, flatten it in your hand, and place a small amount of cooked mushrooms and a cube of mozzarella cheese in the center.

Shape the rice into a ball around the filling, repeat until all arancini are formed.

Prepare breading: place all-purpose flour, beaten eggs, and bread crumbs in separate containers.

Roll each arancini in flour, dip in beaten eggs, and coat with bread crumbs.

Heat vegetable oil to 175 degrees Celsius in a deep saucepan or fryer.

Fry arancini in batches until golden brown and crispy, then remove with a slotted spoon and drain on paper towels.

In a blender, combine sun-dried tomatoes, balsamic vinegar, extra virgin olive oil, honey, and salt and pepper to taste, blend until smooth.

Toss fresh rocket leaves with lemon juice, extra virgin olive oil, and a pinch of salt and pepper.

Plate the crispy arancini alongside the rocket salad and drizzle with sun-dried tomato dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens