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Turning Pressure Cooker Mushroom Risotto Into Jumbo Arancini
THE YUM YUM FACTOR17Ingredients
90Minutes
700Calories
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Ingredients
US|METRIC
4 SERVINGS
- 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 Tbsp. butter
- 1 Tbsp. 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 Tbsp. 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
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700Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories700Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat10g50% |
| Trans Fat0g |
| Cholesterol50mg17% |
| Sodium1670mg70% |
| Potassium520mg15% |
| Protein22g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate87g29% |
| Dietary Fiber2g8% |
| Sugars7g |
| 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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