Mushroom arancini with champignons and gorgonzola
Arancini is a traditional Sicilian snack. Strongly mushroomy rice balls with aromatic gorgonzola, deep fried. They can be prepared with any filling and served with various sauces.
Preparation: 2h
Medium
Preparation: 2h
Medium
Ingredients:
- 200 g water
- 600 g water
- 2 g ground black pepper
- 50 g broth paste - CVR
- 200 g shallots
- 80 g extra virgin oil
- 40 g dried mushrooms
- 200 g arborio rice
- 120 g gorgonzola
- 70 g parmesan
- 8 g garlic
- 6 g salt
- 100 g Bread crumbs
- 60 g butter
- 180 g chicken eggs, whole
- 100 g white dry wine
- 300 g Cultivated mushroom, raw
- 1050 g Oil, rapeseed
- 20 g parsley leaves
Method of cooking:
- Put a small bowl on the lid of the bowl, weigh out 40 grams of dried porcini mushrooms and pour 200 grams of boiling water. Leave to soak. Put a handful of parsley, cut into 5 cm pieces, into a dry bowl. Chop for 5 seconds at speed 20. Transfer to a bowl with the spatula and set aside.
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