Ingredients

Method

• 2 T local olive oil
• 1 onion, chopped
• 1 clove garlic, crushed and chopped
• 8 leaves wild sage (Salvia chamelaeagnea), finely chopped (or use ordinary sage)
• 195 g risotto rice
• 3 cups home-made vegetable stock
• 500 g brown mushrooms, finely chopped
• sea salt and freshly ground black pepper, to taste
• 1 cup grated mozzarella
• 120 g flour
• 4 free-range eggs, lightly beaten
• 500 g panko breadcrumbs
• vegetable oil, for frying
• edible flowers, for serving
• lemon wedges, for serving
For the wild garlic aïoli:
• 2 free-range eggs
• 1 T lemon juice
• 1 t Dijon mustard
• 1 piece wild garlic (Tulbaghia violacea) including the bulb, chopped
• ½ cups vegetable oil

Method

Ingredients

1. Sauté the onion and garlic in the olive oil until soft and translucent. Add the wild sage and mushrooms, and fry until the mushrooms are cooked. Remove from the pan.

2. Stir in the rice, while adding a third of the stock. Simmer over a low to medium heat, stirring frequently. Once the liquid is absorbed, repeat the process until all the stock has been used and the rice is cooked and creamy. Season to taste. Before the risotto cools, add the mozzarella and stir until fully melted. Allow the mixture to cool for a few hours or overnight in the fridge.

3. Shape the cooled rice mixture into bite-sized balls. Coat each ball with flour, then dip into the egg, and finally roll in the panko crumbs.

4. Deep-fry the arancini in the oil until golden brown. Serve with the aïoli, edible flowers and lemon wedges.

5. To make the aïoli, place the eggs, lemon juice, mustard and wild garlic into a food processor and blend until combined. With the motor running, slowly pour in the oil and process until thick.

Find more mushroom recipes here

Photographs: Jan Ras
Production: Abigail Donnelly 
Food Assistant: Cheri Kustner