Coq au Vin Arancini with Mushroom Duxelles

A delightful twist on traditional Arancini, featuring risotto infused with the rich flavors of Coq au Vin, a savory mushroom duxelles center, and a crispy breadcrumb coating.

Prep Time

45 minutes

Total Time

1 hour 45 minutes

Calories

625 kcal

Difficulty

Medium

Equipment

6 items

Cost

£2.51/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner•Snack•Bread

Cuisine:

Italian

Main Ingredient:

Rice

Mood:

Comfort Food•Healthy

Ingredients

Servings

1.5cupsArborio Rice

£1.75

6cupsChicken Broth

£2.50

1cupDry Red Wine (Burgundy or Pinot Noir)

£3.00

0.5mediumOnion(finely chopped)

£0.25

0.5cupCarrots(diced)

£0.20

0.5cupCelery(diced)

£0.30

1lbCremini Mushrooms(finely chopped)

£2.20

2clovesGarlic(minced)

£0.10

2tbspTomato Paste

£0.15

4tbspButter(divided)

£0.40

2tbspOlive Oil

£0.25

2tspFresh Thyme(chopped)

£0.50

1Bay Leaf

£0.10

0.5cupAll-Purpose Flour

£0.15

3largeEggs(lightly beaten)

£0.75

2cupsPanko Breadcrumbs

£0.80

4cupsVegetable Oil(for deep frying)

£1.50

to tasteSalt

£0.05

to tasteBlack Pepper

£0.10

Total Cost

£15.05

£2.51 per serving

Instructions

1.
**Prepare the Mushroom Duxelles:** In a skillet, melt 2 tbsp butter over medium heat. Add the chopped mushrooms and cook until they release their moisture and become browned and reduced, about 15-20 minutes. Add the minced garlic and thyme during the last few minutes of cooking. Season with salt and pepper. Set aside to cool.
2.
**Prepare the Coq au Vin Risotto:** In a large pot, heat the olive oil and remaining 2 tbsp butter over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes until the grains are toasted.
3.
Add the tomato paste and stir for another minute. Pour in the red wine and stir until it is absorbed by the rice.
4.
Begin adding the chicken broth, one cup at a time, stirring constantly and allowing each cup to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20-25 minutes. Add the bay leaf along with the first addition of broth.
5.
Remove the bay leaf. Season the risotto with salt and pepper to taste. Let the risotto cool completely. This can be sped up by spreading it on a baking sheet.
6.
**Assemble the Arancini:** Take a tablespoon of cooled risotto and flatten it in the palm of your hand. Place a teaspoon of mushroom duxelles in the center. Gently shape the risotto around the filling to form a ball, ensuring the filling is completely enclosed. Repeat with the remaining risotto and mushroom duxelles.
7.
**Bread the Arancini:** Place the flour, beaten eggs, and Panko breadcrumbs in separate shallow bowls. Roll each arancini in the flour, then dip it in the egg, and finally coat it thoroughly with the Panko breadcrumbs.
8.
**Deep Fry the Arancini:** Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the arancini to the hot oil in batches, being careful not to overcrowd the fryer. Fry for 3-4 minutes, or until golden brown and crispy on all sides. Remove the arancini with a slotted spoon and drain on paper towels.
9.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (250g)

625 kcal / 2615 kJ

Carbs

68g

26% of RDA

Fat

28g

40% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

6 g

7% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Make the risotto and mushroom duxelles ahead of time to save time on the day you plan to serve the arancini.

For a richer flavor, use homemade chicken broth.

If the risotto is too wet, add a little more breadcrumbs to the exterior to help bind it together.

Ensure the oil is hot enough before frying to prevent the arancini from becoming greasy.

Adjust the amount of salt and pepper to your liking.

Cooking Equipment

Large Pot

Skillet

Deep Fryer or Large Pot for Deep Frying

Slotted Spoon

Mixing Bowls

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Make the risotto and mushroom duxelles ahead of time to save time on the day you plan to serve the arancini.

For a richer flavor, use homemade chicken broth.

If the risotto is too wet, add a little more breadcrumbs to the exterior to help bind it together.

Ensure the oil is hot enough before frying to prevent the arancini from becoming greasy.

Adjust the amount of salt and pepper to your liking.

Coq au Vin Arancini with Mushroom Duxelles

Ingredients

Instructions