Mushroom, Lamb and Feta Gozleme
★★★★★ 4.6 (15)
Ingredients
Method
- Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped
- Heat 1 tbs oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until all moisture has evaporated
- Bring stock to the boil in a medium saucepan. Heat remaining oil in a large saucepan over medium heat. Add onion and garlic, cook, for 5 minutes until soft. Stir in rice and cook, for 2 minutes or until grains look glassy. Stir in boiling stock. Reduce heat to low, cover and simmer, stirring every 5 minutes, for 20 minutes or until rice is tender and risotto thickened. Stir in mushrooms. Place into a heatproof bowl refrigerate until cold
- Stir parmesan, mozzarella and basil into risotto, season. Roll 1 tbs chilled rice mixture into a ball. Repeat with remaining mixture. Coat balls, one at a time in flour, egg and then breadcrumbs. Cover and refrigerate for 1 hour until firm
- Add enough oil in a large saucepan to reach a depth of 5cm. Heat oil over medium-high heat, deep-fry arancini balls 6-8 at a time in hot oil until golden. Using a slotted spoon transfer to a plate lined with paper towel. Keep warm in a warm oven. Repeat in batches with remaining mixture, reheat oil between batches. Serve with lemon wedges
Tips & Hints:
- Traditionally used in Japanese cooking, panko bread crumbs are larger, lighter and crispier. Panko breadcrumbs are available in the Asian section of supermarkets, Asian and some independent greengrocers.
- Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped
- Heat 1 tbs oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until all moisture has evaporated
- Bring stock to the boil in a medium saucepan. Heat remaining oil in a large saucepan over medium heat. Add onion and garlic, cook, for 5 minutes until soft. Stir in rice and cook, for 2 minutes or until grains look glassy. Stir in boiling stock. Reduce heat to low, cover and simmer, stirring every 5 minutes, for 20 minutes or until rice is tender and risotto thickened. Stir in mushrooms. Place into a heatproof bowl refrigerate until cold
- Stir parmesan, mozzarella and basil into risotto, season. Roll 1 tbs chilled rice mixture into a ball. Repeat with remaining mixture. Coat balls, one at a time in flour, egg and then breadcrumbs. Cover and refrigerate for 1 hour until firm
- Add enough oil in a large saucepan to reach a depth of 5cm. Heat oil over medium-high heat, deep-fry arancini balls 6-8 at a time in hot oil until golden. Using a slotted spoon transfer to a plate lined with paper towel. Keep warm in a warm oven. Repeat in batches with remaining mixture, reheat oil between batches. Serve with lemon wedges
Tips & Hints:
- Traditionally used in Japanese cooking, panko bread crumbs are larger, lighter and crispier. Panko breadcrumbs are available in the Asian section of supermarkets, Asian and some independent greengrocers.
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Kendra
Delicious every time! - I have made these soooo many times, everyone always loves them. They’re so addictive, thanks for the recipe!
Gilly
Truffle arancini - I used truffle oil in place of the oil Specified. I rolled the mushroom mix around baby boccocini balls and rolled in seasoned crumbs . A taste delight, I cooked them in my airfryer and came out perfect, thanks for the idea
Gemma
Great party food - Making these again today. I'm now famous for these arancini at parties so thank you
Sharon
Mushroom Arancinin - These are delectable. Have made these several times. Great for sharing and always receive rave reviews. Thank you.
+ 9 star only ratings in addition to the reviews above
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