Here is our Mushroom Arancini recipe for that little bit of canapé inspo…

Makes X 24 Canapés

F O R   T H E   A R A N C I N I

I N G R E D I E N T S :
250g Arborio rice
1 finely diced shallot
1 clove crushed garlic
100g diced wild mushrooms (or any mushroom you like)
25g white wine
150g warm chicken stock
Chopped thyme
20g finely grated parmesan
10g sherry vinegar
Chopped tarragon
Chopped chives

I N G R E D I E N T S
( t o   c o a t ) :
3 x beaten eggs
200g plain flour
200g panko breadcrumbs (or any breadcrumb)

M E T H O D :
1. In a little oil gently sweat the garlic, shallot and
thyme, then add the mushrooms and white wine.
2. When the mushrooms start to soften add the rice and stir well,
gradually add the chicken stock until the rice is fully cooked.
3. Fold in the chopped chives and tarragon, parmesan
and vinegar, season to taste with salt and pepper.
4. Place in a fridge until cool, weigh out the mix into 25g portions and roll into balls.
5. Roll the balls first through the flour, then the egg and finally through
the breadcrumb, they should have a nice coating of breadcrumb with no gaps.
6. Place all the balls on a lined tray and keep in the fridge until needed.

__________________

F O R   T H E   O N I O N   K E T C H U P

I N G R E D I E N T S :
2 x large white onions
60g dark soy sauce
80g honey
40g Cabernet Sauvignon vinegar
Pinch salt and ground pepper

M E T H O D :
1. In a little oil cook the onions until they have
broken down and gone a nice golden-brown colour.
2. De glaze the pan with vinegar, add the soy and honey and reduce by half.
3. Remove from heat, blend until smooth in a food processor.
Pass through a fine sieve and put in a plastic sauce bottle and chill.

I N G R E D I E N T S
( t o   s e r v e ) :
Parmesan
Fresh black truffle
Chopped chives

M E T H O D :
1. Pre heat a deep fat fryer to 180°c, fry the arancini balls a few
at a time until they are golden brown and piping hot in the middle.
2. On your serving board use the bottle of onion
ketchup to form blobs, place an arancini on each blob.
3. Top with freshly grated parmesan, truffle and chopped chives.

Enjoy!