Quorn Porcini Arancini with Bolognaise

Name: Quorn Porcini Arancini with Bolognaise
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 100g Bolognaise (see Quorn Mince Lasagne recipe); 250g Arborio rice; 1 white onion; 50g dried porcini; 2 cloves of garlic; 200ml vegetable stock; 100ml boiling water (for the Porcini); Small bunch of chopped parsley; 4 eggs; 100g dried breadcrumbs; 100g plain flour; 200g panko breadcrumbs; 100g gorgonzola; 100ml double cream; Nutmeg; 150g parmesan

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A vegetarian arancini rice ball on a bed of greens.

Looking for a new recipe to serve at your next dinner party? Channel your inner chef and try our Porcini Arancini with Bolognaise. Crispy fried balls of risotto rice are stuffed with a delicious veggie Quorn Mince Bolognaise. These are sure to be your new dinner party favourite.

Italian Food Recipes Vegetarian Mince Recipes Vegan & Vegetarian Pasta Recipes

Serves 4

90 mins

A Challenge

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

No Soy

High in Protein

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Ingredients

100g Bolognaise (see Quorn Mince Lasagne recipe)
250g Arborio rice
1 white onion
50g dried porcini
2 cloves of garlic
200ml vegetable stock
100ml boiling water (for the Porcini)
Small bunch of chopped parsley
4 eggs
100g dried breadcrumbs
100g plain flour
200g panko breadcrumbs
100g gorgonzola
100ml double cream
Nutmeg
150g parmesan

Method

Add the boiling water to the porcini, and hydrate, take the porcini out and finely chop, make sure to keep the stock.
Fry the diced onion until it goes translucent then add the Arborio rice. Cook until you can see cracks appear in the grains.
Add the chopped porcini and porcini stock.
Turn the heat down and slowly add the vegetable stock, making sure to constantly stir the rice.
Season the rice, then take off the heat and leave to chill.
Whilst it is cooling down, put the gorgonzola, nutmeg and cream in a pan, put on a low heat and wait for the cheese to melt.
Bring to a gentle boil and turn the heat off.
When the risotto rice is cool, add the chopped parsley, fine breadcrumbs, two eggs and parmesan cheese.
Mix well, it should be a sticky but not too wet consistency.
Roll it into balls, then using your finger, create a hole, fill the hole with the Quorn Bolognaise, then seal it up.
Dip them into flour, then egg, then the panko breadcrumbs.
To cook, deep fry for approx. 3 minutes until they are golden and crispy. 12. Serve with the gorgonzola sauce.