Cheesy mushroom arancini

Ready in
1 hr 10 min
Looking for easy, delicious recipes this Holiday? Just reach for Campbell’s Broth® and Campbell’s Condensed Soup® will help you make delicious appetizers, sides, and irresistible leftovers, which your whole family will love.

Serving Size

18

Estimated Cost*

$3.25

Per Serving

Prep Time

10 min

Cooking Time

1 hr

Price/Availability Effective Date: February 10, 2014

Ingredients+

1 oz wild mushrooms dried
1 cup Water boiling
1 tbsp Butter
1 tbsp Vegetable Oil
1 Shallots minced
1 garlic clove, minced
1 cup Arborio rice
0.50 cup Dry White Wine (optional)
1 carton CAMPBELL’S® Ready to Use Mushroom Broth
1 cup Parmesan cheese freshly grated
0.50 Parsley minced
9 Bocconcini mini cheese
2 Egg beaten
1 cup Panko breadcrumbs

Garnishes

1 lemon wedge
1 Marinara Sauce spicy

Directions

1. Soak mushrooms in boiling water for 20 minutes. Strain; set mushrooms aside and reserve soaking liquid.
 
2. In a large skillet, melt butter and oil over medium high heat. Stir in shallots and garlic; cook one minute. Stir in rice until all the grains are coated in the butter oil mixture and become toasted, about 2 minutes.
 
3. Pour in wine (if using, if not, replace with an equal amount of the broth), scraping any brown bits from the pan and cook until almost all the liquid has absorbed. Stir in the soaking liquid and ½ cup (125 mL) of broth, continue stirring, until most of the liquid has been absorbed before adding the rest of the broth, ½ cup (125 mL) at a time, until all the broth has been absorbed and the rice is creamy and al dente about 20 minutes. Chop the soaked mushrooms and stir them into the rice with the Parmesan cheese and parsley. Spread onto a baking sheet to cool quickly. Let sit for 15 minutes while you prepare the crumb coating and cheese filling.
 
4. Slice the bococcini in half. Put the eggs and panko crumbs each in their own shallow dish. Roll the rice mixture into a ball and using your thumb, place a piece of cheese into the center and cover up so that it’s in the inside. Repeat with remaining rice and boconccini. Dip each in the egg mixture and then roll in the crumbs to coat evenly. 
 
5. Fill a large deep saucepan with oil until it reaches 2-inches high. Heat over medium high heat and fry arancini in batches until golden brown, about 3 min. Remove with a slotted spoon and drain on a paper towel-lined tray.
 
6. Serve warm with lemon wedges or spicy marinara sauce.
 

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or Walmart.ca for availability.

This article is intended as general information. Always be sure to read and follow the label(s)/instruction(s) that accompany your product(s). Walmart will not be responsible for any injury or damage caused by this activity.

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