Mushroom Arancini With Taleggio Served With Asparagus And Lemon Sauce Recipes

ASPARAGUS AND MUSHROOMS IN LEMON-THYME BUTTER

Steps:

• In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients.

MUSHROOM ARANCINI WITH ROASTED TOMATO SAUCE

Steps:

• To make the roasted tomato sauce, pre-heat the oven to 200ºc.
• Place the cherry tomatoes, onion, garlic, Balsamic vinegar, sugar and thyme in a baking tray and drizzle with olive oil. Season with salt and pepper and place in the oven.
• Allow to roast for 45 minutes until the tomatoes are soft then transfer to a blender and blend to your desired consistency. Set aside.
• To make the arancini, take small handfuls of the cold risotto and place a cube of mozzarella in the centre. Enclose the mozzarella then roll into a ball and cover with the breadcrumbs. Set on a plate and repeat until all the risotto has been used.
• Fry the arancini in hot oil until golden brown and the mozzarella inside has melted.
• Drain on kitchen paper and serve with roasted tomato sauce.

ARANCINI WITH TALEGGIO

Steps:

• In a saucepan put 500g of risotto rice (arborio, vialone nano or carnaroli) with a litre of water and bring to a simmer. Add 1g of saffron threads and keep simmering, stirring occasionally, until the water has been totally absorbed. Transfer the rice into a large bowl, season with salt and pepper and mix as it cools. Cut 200g of mozzarella into 5mm cubes and mix into the cooled rice. Cut 1 1/2-cm cubes of cold taleggio cheese. Form spheres the size of golf balls with the rice, fixing a cube of taleggio in the middle of each. Rest for 2 hours in the fridge. Make a fluid batter with 125g of plain flour and 250ml of water. Pass the balls in the batter and then coat well with fine breadcrumbs. Rest in the fridge for an hour and then fry in oil until golden. Serve immediately.

MUSHROOM ARANCINI WITH TALEGGIO, SERVED WITH ASPARAGUS AND LEMON SAUCE

Steps:

• Make the Risotto: Bring stock to a simmer in saucepan. Put olive oil and butter in a separate large pan, add onion and celery and cook very gently for about 15 minutes, without colouring, until soft. Add rice and turn up heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving. Quickly pour in the wine and keep stirring until its evaporated. Add the stock to rice, one ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn heat down to low so the rice doesn't cook too quickly. Keep adding stock until rice has desired texture (may not need all of the stock) - rice should hold its won shape but be soft, creamy and oozy. Turn off heat, and cover while you prepare mushrooms. In a separate pan, heat a knob of butter, once foaming add chopped mushrooms and season. Toss around for 1 minute, then add thyme and garlic, toss around for a further 2 minutes. Add to risotto, stir in a knob of butter, parmesan, parsley and lemon juice and/or zest, then adjust seasoning. Plate up 4 dishes and serve. Stir in 1 egg into the remaining risotto, refridgerate. To make arancini: Allow risotto mixutre to come to room temperature, then taka a large spoonful, roll in your hand to form a ball, then place a piece of taleggio in the centre, then cover with rice to make a ball. repeat with remaining risotto. Heat oil for deep frying, lightly dust balls in flour, shake off excess. Dip into beaten egg, roll in corncrumbs, shake off excess. Cook in oil until golden brown, place 2 balls on each of 4 plates, allow to set while making side dish. For asparagus side dish: Trim ends of asparagus, steam until tender. Refresh under cold water & drain. Heat oil, cook garlic, add anchovies and break down, add parsley and lemon juice to taste, season. Plate up asparagus spears next to arancini balls, pour sauce over the asparagus, serve your guests.

ROASTED ASPARAGUS AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.