A finger food format review of the classic Sicilian arancini, perfect and practical to be enjoyed without cutlery, enriched with tasty mushrooms.

Ingredients for 4 
– 280 g di Mixed Mushrooms Ortoledda
– 400 g of rice
– 800 ml of vegetable broth
– 1 clove of garlic
– 20 g of butter
– 100 ml of white wine
– 100 g grated cheese
– 2 eggs
– Salt and pepper q.b.
– Breadcrumbs to taste q.b.
– Flour 0 q.b.
– Seed oil for frying
– Extra virgin olive oil q.b.

Do this: brown the garlic in the extra virgin olive oil and toast the rice. Pour the wine over a high flame until it has evaporated. Add the vegetable stock a little at a time, season with salt and pepper and cook. With the flame off, add the butter, Parmesan and a jar of Mixed Ortoledda Mushrooms, then mix vigorously.
Once cold, give the rice the shape of small spheres, flour them, pass them in the beaten egg and, finally, in the breadcrumbs. Fry in abundant seed oil and, to taste them better, serve them after a few minutes.
Enjoy your meal!