Baked mushroom arancini – the perfect dish for entertaining this summer ❣️Recipe below made with my favourite pink baking tray from @ebayau’s kitchenware range – head to their website for all your kitchenware needs. 3 cups stock 2 cups water 1 1/4 cups arborio rice 20g dried porcini mushrooms, finely chopped 200g cup mushrooms, finely chopped 1 1/2 tbsp olive oil 1 tsp minced garlic 1/3 cup finely shaved parmesan 2 tbsp nutritional yeast (optional) Salt, to taste 100g mozzarella, cut into small cubes 1 1/2 cup plain flour or GF flour 3 eggs, lightly beaten 1 1/2 cup panko breadcrumbs Drizzle of olive oil Parmesan, to serve Aioli, to serve Pour stock into a large saucepan with water over medium to high heat. Add the porcini mushrooms and bring to a simmer. Meanwhile, heat olive oil in a pan over medium heat. Add in garlic and cook for a minute until fragrant, followed by the fresh mushrooms. Scoop the porcini mushrooms from the stock and add in pan with the rest of the mushrooms. Cook until golden brown, then pour in the rice. Stir for a minute or until the grains become glassy then slowly add in 1 cup of the stock, stirring frequently, until it is fully absorbed. Continue to add the remaining stock around 1⁄2 cup at a time, stirring continuously, until the broth is absorbed, (should take approx 20 mins). Remove from heat, stir in the parmesan, salt and nutritional yeast, then spread over a tray lined with baking paper. Place in fridge for 30-60 mins or until firm. Preheat oven to 200C. Scoop around 1/4 cup of the risotto and form into a patty shape. Place a piece of mozzarella in the centre, then carefully pinch and shape rice mixture so it completely encases the cheese. Roll into a ball. Dip each ball in flour, followed by egg then panko breadcrumbs. Space balls evenly on a tray lined with baking paper and drizzle or spray with olive oil. Bake for ~25 minutes or until just golden. Serve with aioli and extra parmesan. #ad #ebayau #arancini