MUSHROOM ARANCINI WITH TALEGGIO, SERVED WITH ASPARAGUS AND LEMON SAUCE

MUSHROOM ARANCINI WITH TALEGGIO, SERVED WITH ASPARAGUS AND LEMON SAUCE image

Categories Mushroom Sauté Wheat/Gluten-Free Dinner

Yield 2 meals x4 People

Number Of Ingredients 28

Ingredients

For risotto:
1L vegetable or chicken stock
2 Tbsp olive oil
1 Tbsp butter
1 large onion, finely chopped
4-5 sticks of celery, finely chopped
600g arborio or carnaroli rice
250mL/1 cup dry white wine
4 large handfuls of quality mushrooms (not button!)
Salt and pepper
1 Tbsp fresh time leaves
2 cloves garlic, finely chopped
1-2 handfuls Parmesan cheese, freshly grated
Handful of flatleaf pasley, chopped
1 lemon, zested and juice of
For arancini:
1 egg, lightly beaten
1/3 cup plain flour, for dusting
2 eggs extra, lightly beaten
200g Corncrumbs
Oil for deep-frying
Taleggio cheese
For side dish:
Asparagus bunch
4 anchovy fillets
small handful of flatleaf parsley, chopped
1 clove garlic, chopped
1-2 tablespoons lemon juice

Steps:

Make the Risotto: Bring stock to a simmer in saucepan. Put olive oil and butter in a separate large pan, add onion and celery and cook very gently for about 15 minutes, without colouring, until soft. Add rice and turn up heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving. Quickly pour in the wine and keep stirring until its evaporated. Add the stock to rice, one ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn heat down to low so the rice doesn't cook too quickly. Keep adding stock until rice has desired texture (may not need all of the stock) - rice should hold its won shape but be soft, creamy and oozy. Turn off heat, and cover while you prepare mushrooms. In a separate pan, heat a knob of butter, once foaming add chopped mushrooms and season. Toss around for 1 minute, then add thyme and garlic, toss around for a further 2 minutes. Add to risotto, stir in a knob of butter, parmesan, parsley and lemon juice and/or zest, then adjust seasoning. Plate up 4 dishes and serve. Stir in 1 egg into the remaining risotto, refridgerate. To make arancini: Allow risotto mixutre to come to room temperature, then taka a large spoonful, roll in your hand to form a ball, then place a piece of taleggio in the centre, then cover with rice to make a ball. repeat with remaining risotto. Heat oil for deep frying, lightly dust balls in flour, shake off excess. Dip into beaten egg, roll in corncrumbs, shake off excess. Cook in oil until golden brown, place 2 balls on each of 4 plates, allow to set while making side dish. For asparagus side dish: Trim ends of asparagus, steam until tender. Refresh under cold water & drain. Heat oil, cook garlic, add anchovies and break down, add parsley and lemon juice to taste, season. Plate up asparagus spears next to arancini balls, pour sauce over the asparagus, serve your guests.