Arancini with mushrooms stuffed with mozzarella on a curry squash cream

Mathilde Besly – food stylist and photographer

Autumn invites us into the kitchen! As a link between the end of summer and the beginning of autumn, this recipe takes on pretty colors and warms up the spirit and the taste buds!

Arrancini are rice balls filled, breaded and fried (this also allows you to recycle your risotto). Arrancini in Italian means “little orange”, because the dumplings look like little oranges, but don’t taste like one. The result is both crunchy and soft inside when you fall on the heart of runny mozzarella! Mmmhhh, a delight… The curry helps to spice up the dish, and the mushrooms to perfume it all !

While we enjoy each bite, the wine comes to our lips. We turn to a wine from the A.O.C Rasteau: A Rasteau Rouge from Domaine Didier Charavin cuvée “Les Parpaïouns” 2017. Oscillating between power and roundness, just like this dish with spicy and undergrowth flavors. On the nose, we are immersed in a mixture of ripe fruit and spices. On the palate, its notes of stewed black fruits, spices and undergrowth, sublimate the double character of this recipe. Balanced and complex, this wine delicately carries this dish as tasty as it is comforting.

Recipe :

Ingredients for 4 people – preparation time : 1 hour – cooking time : 1 hour

250g of button mushrooms
200g of risotto rice
1 dash of olive oil
1 vegetable stock cube
600ml of water
20 cl of dry white wine
30g of parmesan cheese
1 knob of butter
1 onion
1 ball of mozzarella
1 egg
30 g of flour
30g of breadcrumbs
1/2 pumpkin
2 tablespoons of cream
2 teaspoons of curry powder
2 liters of frying oil

Clean and cut the pumpkin into pieces. Cook it in a pot of boiling water for about 20 minutes. Drain it then put it in a blender with the cream and the curry. Season with salt and pepper and set aside.

Clean the mushrooms and cut them into pieces. In a saucepan, brown a chopped onion in a mixture of butter and olive oil. Add the mushrooms, then the rice. Stir until the rice becomes translucent.

Deglaze with white wine and continue to stir. When the wine has been absorbed, crumble the stock cube into the rice and pour 300 ml of water.

Simmer and continue to stir frequently until completely absorbed. Add another 300ml of water and stir.

When the rice is cooked, add the parmesan cheese and stir. Add salt and pepper and let cool completely.

Meanwhile, cut the mozzarella into cubes. Prepare the three soup plates for the breading. A plate of flour, then a plate of beaten egg and finally a plate of breadcrumbs.

When the rice is cold, form balls of rice with a square of mozzarella in the center. Close the balls properly before putting them in the breadcrumbs.

Roll each ball in the flour, then the egg and finally the breadcrumbs.

Pour the 2L of frying oil into a pot. To know when the oil is ready to be fried, test with a grain of cooked rice for example. When small bubbles are created around the grain, the oil is ready.

Fry the arancini, they should take a nice golden color, then drain them on paper towels.

Arrange two or three spoonfuls of squash puree on each plate and place the arancini in the center.

See also all our autumn recipes :

Autumn veggie burger

Small spelt risotto with autumn vegetables and Banon goat cheese

An autumnal meeting between land and sea

Mathilde Besly is a food stylist and photographer, passionate about the world of food, and also the author of a blog, she loves to share and exchange her culinary discoveries.

“My cooking I like it healthy, seasonal, organic and easy to make with a big penchant for vegetables! “

For proof! Her instagram account is a pleasure for the eyes and the taste buds, we invite you to discover it: Insta @mathilde_besly

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