Mushroom & Mozzarella Arancini with Rocket Salad & Sun-Dried Tomato Dressing.
Ingredients for Arancini:
- 1 cup Arborio rice
- 2 1/2 cups vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1 cup finely chopped mushrooms (such as cremini or button mushrooms)
- 1 cup diced mozzarella cheese
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- Vegetable oil (for frying)

Ingredients for Sun-Dried Tomato Dressing:
- 1/2 cup sun-dried tomatoes (packed in oil), drained
- 2 tablespoons balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey
- Salt and pepper to taste

Ingredients for Rocket Salad:
- 4 cups fresh rocket (arugula) leaves
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste

Instructions:

1. Arancini:
a. In a saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sauté until softened and fragrant.
b. Add the Arborio rice to the pan, stirring constantly until it becomes lightly toasted.
c. Pour in the white wine and cook until it's mostly absorbed by the rice.
d. Gradually add the vegetable broth, one ladleful at a time, stirring continuously until the liquid is absorbed. Continue this process until the rice becomes creamy and cooked al dente (tender with a slight bite).
e. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
f. Allow the risotto to cool completely.

2. Mushroom Filling:
a. In a separate pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add the chopped mushrooms and sauté until they release their moisture and become tender. Season with salt and pepper to taste.
b. Once the mushrooms are cooked, remove them from the heat and let them cool.

3. Assembly:
a. Take a small portion of the cooled risotto in your hand and flatten it in the palm.
b. Place a small amount of the cooked mushrooms and a cube of mozzarella in the center of the flattened rice.
c. Carefully shape the rice into a ball around the filling and seal it tightly.
d. Repeat this process until all the arancini are formed.

4. Breading and Frying:
a. In separate bowls, place the all-purpose flour, beaten eggs, and breadcrumbs.
b. Roll each arancini in the flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs, making sure they are evenly covered.
c. Heat vegetable oil in a deep saucepan or a deep fryer to 350°F (175°C).
d. Fry the arancini in batches until they turn golden brown and crispy on the outside. Remove with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.

5. Sun-Dried Tomato Dressing:
a. In a blender or food processor, combine the drained sun-dried tomatoes, balsamic vinegar, olive oil, honey, salt, and pepper.
b. Blend until the dressing reaches a smooth and creamy consistency. Adjust the seasonings to taste.

6. Rocket Salad:
a. In a large bowl, toss the fresh rocket leaves with lemon juice, olive oil, salt, and pepper. Mix until the leaves are evenly coated.

7. Serving:
a. Arrange the crispy arancini on a serving platter alongside the rocket salad.
b. Drizzle the sun-dried tomato dressing over the arancini or serve it on the side as a dipping sauce.

Enjoy your scrumptious Mushroom & Mozzarella Arancini served with the vibrant rocket salad and tangy sun-dried tomato dressing! It makes a perfect appetizer or party dish that's sure to impress your guests. Bon appétit!

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