- 25g dried porcini
- 200ml boiling water
- 2 tablespoons of oil
- 1 small onion, finely diced
- Knob of butter
- 2 garlic cloves, finely minced
- 260g risotto rice
- 2 tablespoon of plain flour
- 1 egg, beaten
- 3 tablespoon of breadcrumbs
To make the mushroom stock
Step 1Pop the porcini mushrooms into a small bowl and pour over 200g of boiling water. Put to one side to soak for 30 minutes.
Step 2When they are cool enough to handle, take a handful and squeeze the water back into the bowl. Chop the mushrooms finely and put to one side.
Step 3Empty the can of Campbells condensed cream of mushroom soup into a jug. Very carefully pour the mushroom water over the soup, being sure not to disturb the gritty sediment at the bottom of the bowl – throw this away. Top the jug up with boiling water until it measures 700ml. Stir well to combine.
To make the risotto
Step 4Heat the oil over a medium heat and cook the onion until soft, but not browned.
Step 5Add in the knob of butter and garlic. When melted, tip in the risotto rice and stir well.
Step 6When the edges of each grain of rice have become transparent, add the porcini mushrooms and a ladle of the mushroom stock. Let this simmer away before adding another ladle of mushroom stock. Keep stirring the risotto to prevent it catching.
Step 7Keep adding in the stock slowly until it is all used up. At this point taste a grain of rice to ensure it is cooked – slightly al dente is fine, but if it is still too hard add a splash more boiling water from the kettle until the rice is cooked. Take off the heat and let cool thoroughly.
To make the Arancini
Step 8Heat up the oil in a deep fat fryer, or heat 3 inches of oil in a large pan. You’ll know it’s at the right temperature when a cube of bread turns golden in 30 seconds
Step 9Set up the flour, beaten egg and breadcrumbs in 3 individual dishes on the work surface.
Step 10Take a level tablespoon of the risotto mixture and use the palms of your hands to shape into a ball. Firstly roll the ball around in the flour, then coat in the beaten egg before finally coating in breadcrumbs. Finish making the rest of the arancini balls.
Step 11Cook 4 or 5 balls at once by carefully lowering them into the hot oil with a slotted spoon. Deep fry for 3 -4 minutes or until the centre is piping hot and the outside is crispy and golden brown.
Step 12Serve with aioli for dipping.