Mush­room & Thyme Arancini

Recipes+ - - Contents -

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).

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