Mushroom Arancini with Blue Cheese Dip

Ingredients

• 200g chestnut mushrooms, roughly chopped
• 400g leftover risotto
  (or make some risotto with 300g carnaroli rice, 900ml veg stock, 1 onion, 2tbsp butter and 50g grated Parmesan. Leave to cool and then chilli in the fridge for an hour)
• 50g grated mozarella
• 100g panko breadcrumbs
• 1 egg, beaten with 1tbsp milk
• 2 tbsp flour
• 100ml double cream
• 60g gorgonzola (you could use a sharp cheddar)
• 2 tbsp olive oil
• A pinch of salt and pepper

To serve

• 1/2 lemon, zest
• 1/2 lemon, wedges

Method

1. Sauté the mushrooms in a pan with the olive oil until cooked through and there is no liquid in the pan. Stir in the mozzarella and remove from the heat once the cheese has started to melt.
2. Take 100g of the risotto and form a flat patty in your hand. Add 1 tablespoon of the mushroom mixture to the middle and form into a ball around it. Repeat until you have used all the risotto
3. Roll each ball in flour, then egg and finally in breadcrumbs
4. Add some olive oil to a sauté pan and cook each ball until golden all over
5. Meanwhile, gently heat the cream and cheese until bubbling and the cheese has melted, stirring occasionally
6. Stir the lemon zest into the sauce and serve alongside the arancini with some wedges of lemon

-TIP- For a healthier dish, you can also bake the arancini for 30 minutes in a 180c oven