MUSHROOM TRUFFLE ARANCINI BALLS

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MUSHROOM TRUFFLE ARRANCINI BALLS

Yield: 20

Author: ROOT Mindful Nutrition

Prep time: 15 MinCook time: 1 HourInactive time: 1 HourTotal time: 2 H & 15 M

This is a part of my INVITE &IMPRESS recipes. It does include gluten and dairy which is rare in my cooking but it is part of the exceptions I make for delicious plated dinner menus. no guilt!

Ingredients

RISOTTO BALLS

• 500g MUSHROOMS (Button, shiitake, or other...)- finely chopped
• 1 large ONION (diced thinly)
• 3 GARLIC cloves (chopped)
• 3 sprigs of THYME
• 1 Tbsp Olive oil
• 200g RISOTTO RICE
• 500ml BROTH
• 20cl WHITE WINE
• 100g PARMESAN (shredded)
• TRUFFLE oil (or powder)
• a knob of BUTTER
• 1 cooking Mozzarella (thick)

BREADING

• 1 cup FLOUR
• 3 EGGS
• 200g BREADCRUMBS (small)
• sea salt & pepper
• 1L PEANUT OIL (for frying)

Instructions

CREATE RISOTTO BALLS

1. Start by cooking mushrooms in a large saucepan, with a drop of olive oil, and pinch of salt. When cooked, remove from pan and reserve.
2. In the same pan, sweat onions in butter and oil, with a pinch of salt, until translucent. Add garlic and thyme and cook for one more minute.
3. Add risotto rice, mix and cook for 5 min. while cooking heat up the broth in a separate pan and keep warm.
4. Add wine and cook for another 2 min. Pour in a cup of the broth and stir. Leave for 5 min and repeat. Constantly stir and add warm broth in small quantities for the next 20 min until almost cooked.
5. Add truffle, parmesan and cooked mushrooms, and give everything a good mix. Option to add a knob of butter . taste and adjust with salt&pepper.
6. Spread risotto flat on a baking tray and reserve in the fridge for 1 hour.
7. Once chilled, cut mozzarella in dices. Take a small amount of risotto in your hands, place a mozzarella cube in the center and roll to form a ball. Repeat to get all balls ready and place back in the fridge.

FRY THE BALLS

1. prepare three separate bowls: #1 flour. #2 beaten eggs. #3 breadcrumbs.. Add each risotto ball first into the flour, coat well. Then the egg, then the breadcrumbs. Repeat for each ball and set aside.
2. heat the peanut oil in a saucepan and cook risotto balls in batches for 4min until evenly golden. Make sure they are fully submerged. Remove and place on paper towel to drain excess oil.
3. at this stage you can either serve them hot or cool them down and freeze them in boxes for future use. Just reheat for 20min in an oven at 375F.
4. I love serving these on a bed of avocado cream or/and seasoned arugula!

Nutrition Facts

Calories

478

Fat (grams)

40 g

Sat. Fat (grams)

10 g

Carbs (grams)

22 g

Fiber (grams)

1 g

Net carbs

21 g

Sugar (grams)

2 g

Protein (grams)

6 g

Sodium (milligrams)

218 mg

Cholesterol (grams)

20 mg

Disclaimer: Nutritional information included as part of this recipe is an estimate and provided as a courtesy. Although we’ve attempted to provide accurate data, this information is not a guarantee. Nutritional information was calculated with the help of online calculators. Varying factors such as product types and the way the ingredients are processed change the effective nutritional information in any given recipe.

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