Turning Pressure Cooker Mushroom Risotto Into Jumbo Arancini Recipe | Yummly

Turning Pressure Cooker Mushroom Risotto Into Jumbo Arancini

THE YUM YUM FACTOR
17Ingredients
90Minutes
700Calories
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Ingredients

US|METRIC
  • risotto (*cooked and cooled mushroom, recipe to follow)
  • 60 grams fresh mozzarella (I used small balls that were about 1/2" or cut into 1/2" cubes)
  • 1/4 cup flour
  • 1/2 cup water
  • 1 cup panko
  • vegetable oil (for deep frying)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 shallots (finely diced)
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine
  • 3 1/2 cups mushroom stock (recipe to follow)
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons butter
  • 3 1/2 cups chicken stock
  • 1/4 cup dried mushrooms (if the mushrooms are in large chunks, crunch them up)
  • salt (to taste if needed)
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    NutritionView More

    700Calories
    Sodium70% DV1670mg
    Fat42% DV27g
    Protein43% DV22g
    Carbs29% DV87g
    Fiber8% DV2g
    Calories700Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat10g50%
    Trans Fat0g
    Cholesterol50mg17%
    Sodium1670mg70%
    Potassium520mg15%
    Protein22g43%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate87g29%
    Dietary Fiber2g8%
    Sugars7g14%
    Vitamin A30%
    Vitamin C8%
    Calcium25%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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