Beetroot risotto arancini with a baked thyme mushroom

This is a great way to use up leftover risotto, but it needs to be a cold, wet risotto to hold together as patties. There’s no hard and fast recipe for it, you’ll need a good portion’s worth of risotto to do it.

Beat an egg and place in a bowl.
Take two good handfuls of breadcrumbs and place in another bowl. The bowls should be wide enough to roll a small tennis ball around in.

Take half a handful of risotto rice and press into your palm. Add a cube of goats cheese or cube of garlic butter.

You’ll want to work fairly quickly here to keep the risotto cool and more solid.

Press another half handful of risotto over the top and press to seal. You don’t want to see any cracks or it will fall apart in the pan and leak that lovely filling everywhere. It’s happened to me before and I just scraped it up and ate it anyway, but it’s not picturesque.

Roll in the egg to coat and then in the breadcrumbs. Set aside on a plate while you do the others. When they’re all done, place in the fridge for half an hour or so to firm up again.


Heat a deep fat fryer, or if like me you don’t have one use a combination of shallow frying and oven baking. Heating 1cm of oil in a frying pan until hot should do the trick, and preheat the oven to 200C. You then fry the risotto balls in the oil until golden. A few minutes on each side should do the trick. The shallow oil won’t heat the balls to the core, so once they’re golden put the Arancini on a baking dish and place in the oven for 30 minutes.



For the mushroom, just dot a large mushroom with some butter, a squeeze of lemon juice or even vermouth, a few sprigs of thyme and place in the oven for about 20 minutes.

Serve with a large leafy salad and a baked mushroom if you like..



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