Mush­room arancini

Australian Women’s Weekly NZ - - Contents -


20g dried porcini mush­rooms 1½ cups (375ml) boil­ing wa­ter 3 cups (750ml) chicken stock 25g but­ter 1 ta­ble­spoon ex­tra vir­gin olive oil 1 medium (250g) onion, chopped finely 2 cloves gar­lic, chopped finely 200g but­ton mush­rooms, sliced thinly 1½ cups (300g) ar­bo­rio rice ½ cup (125ml) white wine 1 cup (80g) freshly grated parme­san 2 ta­ble­spoons finely chopped fresh basil leaves 2 cups (150g) panko (Ja­panese) bread­crumbs veg­etable oil, to deep-fry lemon wedges, fresh basil and flat-leaf pars­ley leaves, to serve 1 Place the porcini mush­rooms in a medium heat­proof bowl; cover with the boil­ing wa­ter. Stand for 15 min­utes. Mean­while, place the stock in a medium saucepan over high heat; bring just to the boil. Re­duce heat to sim­mer gen­tly. Strain mush­rooms over a jug. Care­fully pour 1 cup of the mush­room liq­uid into the pan with stock, be­ing care­ful not to pour in any grit or sed­i­ment at the bot­tom of the jug. Rinse mush­rooms to re­move any last traces of grit, and chop coarsely. 2 Heat but­ter and oil in a large, deep non-stick fry­ing pan over medium heat. Add the onion and gar­lic; cook, stir­ring, for 5 min­utes or un­til soft. Add the but­ton mush­rooms and porcini mush­rooms; cook, stir­ring, for 5 min­utes. Add rice and stir un­til the grains of rice are be­com­ing trans­par­ent. Pour in the wine and cook un­til the liq­uid is ab­sorbed into the rice. 3 Add stock mix­ture, a ladle­ful at a time, wait­ing for liq­uid to be ab­sorbed af­ter each ad­di­tion. This will hap­pen quite quickly ini­tially, but will slow down as the rice be­comes more sat­u­rated. Don’t rush this process, it’s im­por­tant for the fi­nal re­sult. Stir gen­tly to make sure that the rice isn’t stick­ing to the bot­tom of the pan, but don’t break up the grains of rice. When all the liq­uid is ab­sorbed, taste a few of the grains to make sure they are cooked. They should have some sub­stance, but not have any hint of hard­ness in the cen­tre. Add a lit­tle ex­tra wa­ter if the rice is not cooked and stock mix­ture is used. The mix­ture needs to be thick to roll into balls. 4 Stir in parme­san and basil; taste and add salt and pep­per if de­sired. (It will not need much salt as parme­san is quite salty.) Spread the rice mix­ture onto a large heat­proof tray. Re­frig­er­ate rice mix­ture, cov­ered, un­til cold. 5 Us­ing wet hands, break off golf ball-sized pieces of the rice mix­ture and roll into balls. Roll balls in bread­crumbs, care­fully press­ing the crumbs into the sur­face. 6 Half-fill a medium saucepan or deep­fryer with veg­etable oil and heat to 180°C. Deep-fry the balls, in batches, for 3 min­utes or un­til crisp and golden brown. Drain on paper towel. 7 Serve arancini while hot with lemon wedges and herbs. Suit­able to freeze at the end of Step 5. Not suit­able to mi­crowave.

Mush­room arancini

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