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Michelle

Wild Mushroom Arancini with Truffle Aioli

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These delicious morsels are the perfect opener to any gathering. Fresh wild mushrooms are combined with buffalo mozzarella, herbs and arborio rice to make a decadent chic arancini that pairs perfectly with Michelle’s homemade truffle aioli.


Cooked with ❤️ by Michelle.


🍴 x 6 Mini Arancinis per serving
Preparation (cook from frozen):

Step 1 - Take out of your fridge 30mins before cooking
Step 2 - Preheat a wok or pot with vegetable oil to deep fry (Test oil by dropping in some bread and it should rise to the top and sizzle)
Step 3 - Deep Fry for around 5 mins until deep golden brown

🥖 This is a fantastic pre-meal appetiser which goes beautifully alongside Michelle's other appetisers such as her Smoked Trout Croquettes

Ingredients: 

 

Arancini: Butter, olive oil, leek, garlic, celery, thyme, arborio rice, mushrooms, white wine, vegetable stock, parmesan, buffalo mozzarella, salt, pepper, eggs, milk, gluten free flour, gluten free bread crumb

Aioli: Rapeseed oil, pasteurised egg, salt, vinegar, sugar, lemon juice, paprika, antioxidant 385, truffle oil

Contains: Milk and Milk Products, Eggs

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