Ingredients 

• 1/2 tsp olive oil
• 1/4 finely chopped onion
• 1/2 crushed garlic clove
• 60g finely chopped New Forest mushrooms
• 85g Arborio rice
• 35ml dry white wine
• 1/2 pint hot vegetable stock
• 1 free range Claytons egg beaten
• 60g fine bread crumbs
• Vegetable oil to fry
• 100g Lyburn farm garlic & nettle cheese (finely grated)
• Sweet Chilli Jam from The Real Jam & Chutney company for dipping

Method

1. Heat the olive oil in a pan- add the mushrooms & garlic. Fry over a gentle heat for 2-3- mins until softened. Add the mushrooms and fry for a further 2-3- mins until browned.
2. Stir in the rice and coat in oil. Pour in the wine and simmer , stirring , until the liquid has been absorbed . Continue adding the stock little at a time until and liquid has been absorbed and the rice is plump & tender.
3. Season to taste.
4. Allow the risotto to cool completely. Stir in the grated cheese.
5. Shape the risotto into small even balls.
6. Roll the balls in the beaten egg and then into the bread crumbs.
7. Heat the vegetable oil in a medium saucepan until 170c/340f, then fry the Arancini in small batches for approx. 2 minutes , until crisp and golden brown.
8. Remove from pan , pat them dry on kitchen paper and serve with the sweet chilli jam

Recipe from Court House Catering