A fresh take on a classic recipe, these porcini mushroom & ancient grains arincini balls swap rice for ancient grains: buckwheat groats and amaranth. This rice-free recipe is gorgeous as an hors d’oeuvre for a dinner party or as the main event.
Arincini! A favourite starter in most Italian restaurants, certainly one of my favourite Italian starters anyway. But, if like me you aren’t so happy about deep fried foods and the calories associated with them, then these arincini balls are for you.
I shallow fry them to ensure that they aren’t as calorific. Also, I make them with the ancient grains: buckwheat groats and amaranth, so that the dish uses no white rice and gives you a super hit of nutrition!
Traditionally, arincini balls are usually stuffed with ragu, mozzarella and peas, but I have opted to leave this stuffing out to ensure that they are meat free and kinder on the waistline. Don’t worry, they are no less flavoursome with the omissions as I use a variety of spices and flavours to ensure that they are still super tasty!
In this recipe I use dried porcini mushrooms that have been soaked in hot water for some time, I also then use the porcini water to add extra flavour.
Seriously, you gotta try these tasty little treats. They are:
Crunchy,
Healthy,
Full of ancient grain goodness,
Tasty,
Did I say Tasty?
Super easy to make!
x
Lisa
- For the Risotto
- 1 cup buckwheat groats
- ⅓ cup amaranth (optional)
- 1 bunch fresh sage, chopped
- 1 bunch parsley, chopped
- 1½ onions, chopped
- 2 cloves garlic, minced
- 15g porcini mushrooms
- 8 button mushrooms, washed and sliced
- 6 shiitake mushrooms, washed and sliced
- 2 portobello mushrooms, washed and sliced
- 200g cottage cheese
- 1 cup white wine
- 3½ cups of vegetable stock
- ½ cup water
- 2 tsp olive oil spread (olivio) or butter
- 2 Tbsp olive oil
- salt, for seasoning
- pepper, for seasoning
- For the pane
- 3 eggs, beaten
- 1 cup fine dried breadcrumbs
- 150 g plain flour
- oil for shallow frying
- Make the risotto as per the instructions
- Allow the risotto to cool and then make into balls with the palm of your hand.
- Set the oven to bake at 180 degrees celsius.
- Put the eggs, flour and breadcrumbs into separate bowls.
- Roll each arincini ball into the flour first, then the egg, then the breadcrumbs.
- Put 2 cm of oil into a large frying pan.
- Place the arincini balls into the pan in batches and cook until crusty brown on each side.
- Place in the oven on a baking tray and cook for 15 minutes until heated through.
- Serve with a tomato chutney
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