bacon mushroom risotto arancini
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Bacon, Mushroom & Tomato Arancini

Ingredients

  • 100 g Risotto Rice I used Arborio
  • Knob of butter
  • Half an onion or Leek chopped finely
  • 300 g vegetable stock
  • 2 large mushrooms
  • 4 rasher bacon chopped really small
  • Splash of Soy Sauce
  • 1/3 tin Plum Tomatoes
  • Ground Black Pepper
  • 2 Eggs
  • Plain Flour for coating the Rice Balls
  • Splash of milk
  • Breadcrumbs

Instructions

  • Melt the butter and soften the onions in a large pan.
  • Add the rice and cook as traditional risotto, adding the vegetable stock a bit at a time.
  • I fried the bacon first in a frying pan and added half way through cooking the risotto.
  • Add the mushrooms and keep stirring.
  • When the risotto is soft and most of the liquid has been cooked off, add the tomato and the soy sauce.
  • Allow the risotto to cool and mix in one beaten egg - You might only need half an egg.
  • Roll the risotto into balls around the size of a plum - any bigger and I worry that the inside egg will not cook (And it is also a nightmare to stop the balls from falling apart)
  • Roll in the flour until fully coated.
  • Mix together 1 egg and the milk and dip the floured ball in that, then straight into the breadcrumbs.
  • Fry in oil until golden brown - eat immediately.