These golden mushroom arancini are easy to make with readymade Spinneysfood Mushroom Risotto. The smoky vegan nduja they’re served with is the perfect foil to the refreshing pineapple margaritas
| Created by | Spinneys |
| Prep time | 35 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
To make the nduja, quarter the tomatoes, capsicum and whole chillies, then arrange them in a roasting dish. Roast for 25–30 minutes, or until tender and slightly charred. Remove the seeds from the chilli. Place all the roasted vegetables, sundried tomatoes, sun-dried tomato oil, smoked paprika and salt flakes in a blender. Blitz until smooth and set aside.
To make the arancini, finely chop the parsley. Pat the mozzarella dry and cut each mini ball in half. Place the risotto in a bowl with the parsley, lemon zest, grated Parmigiano Reggiano and salt, and mix well. Measure out a scoop of the risotto mixture and roll into a ball. Press one half of a mozzarella ball into the centre and roll to cover. Repeat until all the risotto mixture is used.
Set up a crumbing station with three separate bowls for the flour, eggs and Panko breadcrumbs. Roll each arancini in the flour, then the egg and finally the Panko, pressing gently to coat each ball.
Heat the sunflower oil to 180°C. Working in batches, fry the arancini for approx. 5 minutes until evenly golden. Place on paper towels to drain.
Spread the vegan nduja on a platter, top with the arancini, then grate the Parmigiano Reggiano over and finish with a couple of basil leaves.
To make the margarita, slice the pineapple into wedges and juice the limes. In a shaker, combine the pineapple juice, non-alcoholic gin and lime juice. Add the ice cubes and shake. Strain into glasses and serve with a pineapple wedge and a slice of lime.
