Instructions

For the risotto

1. Mix together the vegetable stock, white wine and water in a pot over low heat.
2. Heat a large pan over medium-high heat and add the oil and onion. Once transparent, add the garlic. When the garlic is fragrant, add the rice and fry until slightly browned and crackling.
3. Add one ladle of the stock/wine mixture to the rice and stir continuously until absorbed. Add the herbs and continue adding the liquid one ladleful at a time while continuously stirring. Once you have used all the liquid you should have creamy rice that is still firm on the inside. Add salt and pepper to taste.
4. Set aside to cool completely or put it in the fridge.

For the mushroom filling

1. Heat the oil in a medium pan over medium-high heat. Add the onions and sweat until translucent, then add the garlic and fry until fragrant. Add the mushrooms and herbs and fry until they begin to sweat. Add a pinch of salt and continue frying until soft. Add the flour and cook out, stirring, for about 2 minutes. Add the wine and stir until evaporated. Add the tomato sauce and stock and simmer until the mushrooms are totally soft and the sauce is thick. Add salt and pepper to taste and set aside to cool.

For the arancini

1. Once the rice and filling are cool, form the balls by squeezing a small handful of rice together in the palm of your hand and making a dent in the centre for the filling. Fill with one to two tablespoons of the mushroom filling and close the rice around. You may need to add more rice on top to enclose the filling completely and form a ball.
2. Heat enough oil in a pot over medium-high heat to be able to fry at least half of the ball.
3. Roll the balls in breadcrumbs or panko and drop as many as will fit into your heated oil. Fry until golden brown and then roll over until all sides are fried and crispy. Remove onto a paper-towel-lined plate to drain. Serve warm or cold with your favorite tomato sauce for dipping.