Porcini mushroom arancini recipe | Sainsbury`s Magazine | Recipe | Arancini recipe, Recipes, Vegetarian recipes
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some food on a white plate next to a bowl of pesto and lemon wedges
sainsburysmagazine.co.uk

Porcini mushroom arancini recipe | Sainsbury`s Magazine

These irresistibly cheesy mushroom risotto balls are deep-fried until golden and served with a vibrant pesto dip - make ahead for easy vegetarian entertaining
sainsburysmag
Sainsbury's magazine

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Ingredients

Produce
• 100 g Chestnut mushrooms
• 4 Garlic cloves
• 2 Onions
• 10 g Porcini mushrooms, dried
Refrigerated
• 2 Eggs, large
Canned Goods
• 1 Vegetable stock pot
Condiments
• 1 Pesto, fresh vegetarian
Pasta & Grains
• 300 g Arborio rice
Baking & Spices
• 50 g Plain flour
• 1 Sea salt, flaky
Oils & Vinegars
• 2 tbsp Olive oil
• 1 Vegetable oil
Bread & Baked Goods
• 100 g Panko or other dried breadcrumbs
Dairy
• 25 g Butter
Other
• 100g Parmesan cheese or vegetarian alternative, finely grated
• 1 X 150g mozzarella ball, drained and diced