Mushroom Arancini, Pizza and salad


1.5 hours



100g chestnut Mushrooms

100g Sun dried tomato

1x small Onion

150g risotto rice (when dry) 1x mozzarella ball panko breadcrumbs 1x egg some flour, with salt, pepper, and smoked paprika 40g butter 2x garlic cloves as paste

olive oil

50ml white wine cider vinegar (a dash) 100ml water lemon juice to taste, at least half a lemon

25g parmesan

Stock or diy flavouring some sprigs of fresh thyme and sage


Bag of fresh leafy salad

Parmesan shavings

1/4 Cucumber, sliced

40ml Olive oil

10ml Balsamic vinegar

Salt to taste

10ml Wholegrain mustard

10ml Honey



It's best to do this ahead of time as you want it to be cold enough to handle with bare hands

  1. put some olive oil in a saucepan on medium heat. add 10g of butter, when melted add risotto rice and stir to coat everything

  2. add the lemon, wine, cider and water to it, salt well and stir it all in, add diy flavourings (or stock cube) now. Let it get to a simmer and then lower the heat. Stir and don't let it catch on the bottom of the pan. I tend to leave the lid on initially and only remove when the rice is about half way cooked

  3. Chop the onions as fine as you can, ideally in a food processor.

  4. add some more oil to a pan and set to a medium heat. To this add the rest of the butter, then saute the onions with plenty of salt.

  5. When the onions are cooking, blitz the mushrooms and sun-dried tomatoes together with herbs to taste. Add this to the onions when they are starting to soften up

  6. when the onions/mushrooms/tomatoes are all soft and delicious add them to the risotto, add grated Parmesan and stir though. Taste and adjust seasoning, then add to risotto

  7. Let is absorb all the water, adding more if needed. Don't let it catch, keep it moving to help it get that awesome sticky consistency. Keep tasting

  8. When done, set aside to cool


  1. Chop a mozzarella ball into pieces, roughly 1cm cubes (max) I got about 16 out of one ball. 

  2. Scoop some risotto into your hand and flatten it down onto your palm and fingers. Place a mozzarella cube into the middles and make a fist to enclose it. Form the ball by rolling, making sure it is sealed. Set aside while you do all the others.

  3. Line up some bowl like so: 1. flour ,2. egg, 3. panko

  4. Top tip on coating: Designate a hand that picks up a ball and rolls it in flour. Same hand takes ball and drops it in the egg (without touching the egg). Your other hand rolls it in egg and then drops it in Panko. Eggy hand picks up a spoon to roll the ball in panko. When coated, use sppon to pick up ball and put into an over tray

  5. Repeat for all balls, in this way there is no contamination between bowls and your fingers don't build up gunk!

  6. Place the tray of balls into a preheated oven at 200C, cook until you see a bit of mozzarella escaping from a ball. Quickly serve before the cheese sets and goes rubbery.


  1. Put the fresh leafy salad bag in a big bowl, top with cucumber slices and shave parmesan onto the top

  2. Add the oil, vinegar, mustard, salt, honey to a jar and shake it well, pour over the salad just before serving


I roasted aubergine, peppers, aubergine and added them to a store bought base. Added cheese and whacked it in the oven. Was ok, but next time I'll make the base as well, or at least attempt it!

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