Mushroom & Thyme Arancini
SERVES 6 (Makes 18) PREP 25 minutes + 45 minutes to chill COOK 45 minutes COST $2.85 a serve
4 large chicken stock cubes
1.5 litres (6 cups) boiling water
1 tablespoon light olive oil
20g butter, plus 20g extra
1 onion, finely chopped
1 clove garlic, crushed
½ cup dry white wine
2 cups arborio rice
250g cup mushrooms, finely chopped
2 teaspoons thyme, finely chopped
150g piece tasty cheese, cut into 1cm cubes
1 cup dried packaged breadcrumbs
Vegetable oil, to deep-fry
Rocket and prosciutto, to serve (optional)
1 Place crumbled stock cubes and the water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and keep hot.
2 Heat oil and butter in a large heavy-based saucepan over moderate heat. Add onion and garlic; cook and stir for 5 minutes or until soft. Add wine; bring to the boil. Boil for 2 minutes or until wine reduces by half. Add rice. Stir for 1 minute or until grains are well coated. Gradually add a ladleful (about 1/2 cup) of hot stock to rice mixture, stirring constantly until all liquid is absorbed. Continue adding stock, a ladleful at a time, stirring constantly, until all liquid is absorbed before adding more. This will take about 25 minutes. Rice should be tender but still firm to the bite. Spread risotto over an oven tray. Cover; chill for 30 minutes.
3 Meanwhile, heat the extra butter in a frying pan over moderate heat. Add the mushroom and thyme; cook and stir for 5 minutes or until tender. Cool.
4 Line an oven tray with baking paper. Shape ¼-cup portions of risotto into balls. Use thumb to make an indent in the centre. Fill with 1 teaspoon of mushroom mixture and a cube of cheese, then reshape to form balls. Roll in breadcrumbs to lightly coat. Place on prepared tray; chill for 15 minutes or until firm.
5 Heat oil in a large heavy-based saucepan over high heat (oil is ready when a cube of bread crisps quickly without absorbing any oil). Deep-fry arancini, in batches, for 2 minutes or until golden brown. Serve on rocket and prosciutto, (if using).