Mushroom Bombs – Blue Cheese & Mushroom Arancini

Method

1. Heat oven to 180°C, lay mushrooms on oven tray, drizzle with olive oil, sea salt and pepper.
2. Roast for 10 minutes till juicy and softened.
3. Place stock in sauce pan, bring to the boil, reduce heat
4. Heat butter in heavy pan, add onion and garlic.
5. Add rice and toast for 1-2 minutes, add wine, boil till reduced and rice has absorbed.
6. Gradually add hot stock, 1 ladle at a time stirring continuously.
7. Keep cooking till all stock is absorbed and rice is tender.
8. Stir in parmesan, season with salt and pepper, add in Kikorangi blue.
9. Spread out on flat tray and chill quickly.
10. When cool, roll into small balls and refridgerate for 1 hour.
11. Coat each ball in flour, egg and breadcrumbs
12. Deep fry or shallow fry till golden