These little balls of yum are a hit with adults and kids alike, even non mushroom eaters have been converted. Perfect with a celebratory glass of bubbles or as part of a shared feast.
Crunchy on the outside, soft and tasty on the inside, don't forget the aioli to serve!
(2 arancini balls per person)
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
*Although no gluten products have been used in this arancini we can't guarantee there are no traces of gluten.
Contains: Milk and Milk Products, Eggs
Cooking instructions: Deep fry in fryer or wok with vegetable oil until golden and cooked through, drain on paper towel (can be kept warm in low even)
About your cook, Michelle (Fairlight)
I'm a passionate home cook, recruitment manager and new mum who also has a side business 'Forage Sydney' hosting rogue dinner party dining experiences.
In my mind there's nothing better than using seasonal, organic or free range ingredients to create delicious and nutritious food; this is what I strive to do both at home and for others. My food style is mixed, having travelled to many countries and sampling lots of interesting food, I tend to take inspiration from these experiences as a whole rather than pinpoint a specific cuisine, as long as it's tasty and makes you feel good!