Donna Hay:


Sunday Tasmanian - Tassie Living - - TASSIE LIVING - with Donna Hay

A din­ner-party treat that’s sure to im­press

Per­fect for en­ter­tain­ing, one bite of these crunchy ap­pe­tis­ers will have your guests hooked.

¼ cup (10g) dried porcini mush­rooms ¼ cup (60ml) boiling wa­ter 1 ta­ble­spoon ex­tra vir­gin olive oil £ œ˜ˆœ˜] w˜iÞ V…œ««i` 1 clove gar­lic, crushed ½ cup (100g) ar­bo­rio rice 2 cups (500ml) chicken stock 50g un­salted but­ter £ VÕ« ­Îx}® w˜iÞ }À>Ìi` «>À“iÃ>˜ sea salt and cracked black pep­per ¤ VÕ« ­Çx}® «>ˆ˜ yœÕÀ 3 eggs, beaten 2 cups (140g) panko bread­crumbs n V…iÀÀÞ LœVVœ˜Vˆ˜ˆ] …>Ûi` Ûi}iÌ>Li œˆ] vœÀ `ii«‡vÀވ˜} lemon wedges and aioli, to serve

STEP 1 Place the porcini and wa­ter in a bowl and soak for 5 min­utes. Chop the porcini and re­turn to the liq­uid. Heat the olive oil in a saucepan over medium heat. Add the onion and gar­lic and cook un­til soft. Add the rice and cook for 2 min­utes. Add the porcini mix­ture and ½ cup stock and cook, stir­ring, un­til ab­sorbed. Re­peat with re­main­ing stock, stir­ring, un­til rice is al dente.

STEP 2 Add the but­ter, parme­san, salt and pep­per. Spread on a tray lined with bak­ing pa­per and re­frig­er­ate un­til cool.

STEP 3 Place the flour on a plate, the egg in a bowl and the bread­crumbs in a sep­a­rate bowl. Roll ta­ble­spoon­fuls of the rice mix­ture into balls, push­ing 1 piece of boc­concini into the cen­tre of each ball. Dust with the flour, dip in the egg and roll in the bread­crumbs.

STEP 4 Half-fill a saucepan with the veg­etable oil over medium heat un­til the oil reaches 180°C. Cook the balls, in batches, for 2–3 min­utes or un­til golden. Drain on pa­per towel. Sprin­kle with salt and serve with the lemon and aioli. Makes 16.

``one bite will have your guests hooked´´

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