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The best way to enjoy left over Risotto and a snack that pairs with any wine
The quintessential Sicilian street food for the natural Ciello wines produced on volcanic soil.
- INGREDIENTS – for the Mushroom Risotto
- 30g dried Porcini (if not get a punnet of Shitake)
- 250g chestnut mushrooms
- 2 large shallots or 1 onion
- 3 cloves of garlic
- 300g risotto rice
- 175ml white wine
- 25g butter
- 50g grated parmesan
- 1 veggie stock cube (get an organic mushroom one if you can)
- 1/2 good quality beef stock cube
- INGREDIENTS – for the Arancini
- 1-2 eggs beaten
- 100g (ish) plain flour
- 150g Panko breadcrumbs (or normal breadcrumbs if you rather)
- Mini mozzarella balls (or 1 large ball)
Make the Risotto – I made it the night before and had it for dinner too.
- Soak the dried Mushrooms in 1 litre of warm water for around 20 mins.
- Squeeze the water out of the mushrooms and keep the liquid as stock. If you aren’t using dried mushrooms dissolve 1 1/2 stock cubes in 1 litre of hot water.
- Over a medium heat, in a deep frying pan or a saucepan, add 2 tbsp olive oil and your onions and garlic. Cook down for 5 mins then add all of the chopped mushrooms.
- Cook down for around 7 or 8 mins until the fresh mushrooms are soft and the liquid released has dried up.
- Crank up the heat a little and then pour in the wine. Stirring regularly until the liquid has evaporated. Season well with salt and pepper.
- Add the stock 1/4 at a time, stirring regularly. When the mixture has turned thick and sticky and there is no more liquid add the next 1/4.
- By the end the texture should be creamy and the rice should still have a bit of bite. You can add a drop more hot water if you think it needs more cooking. When ready add 25g of butter and sprinkle over half the parmesan. stir and cover for a few minutes.
- Serve with a sprinkle of fresh parsley and parmesan – we also have a delicious truffle pesto which we added for extra luxuriousness. You could add a splash pf truffle oil if you have it.
For the Arancini – either next day or spread your risotto out on a tray to cool quickly.
- Lay out 3 shallow bowls – beaten egg, flour (seasoned with salt and pepper), breadcrumbs.
- Ross the risotto into balls the size of golf balls and push a piece of mozzarella into the centre. Seal the hole up so the cheese is protected.
- Put the balls back in the fridge to set for 30 minutes (or less if the risotto is already cold).
- Take a medium saucepan and fill around 1/3 with oil and turn on the heat. This will take a good few minutes to get to temperature.
- Take your golf balls and dust with flour all over, dip in the egg and then coat completely in breadcrumbs. Do all of your balls whilst waiting for the oil to heat.
- Deep fry in batches for 2-3 mins each – remove when golden brown all over and drain on kitchen towel.
NB – you can roast these in a hot oven if you would rather for around 20 mins.
Now pour a glass, take a photo, post it tagging @hannibalbrown and enjoy!
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