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 1 clove garlic, crushed
½ cup (100g) arborio rice
2 cups (500ml) chicken stock
50g unsalted butter sea salt and cracked black pepper 3 eggs, beaten
2 cups (140g) panko breadcrumbs
8 cherry bocconcini, halved vegetable oil, for deep-frying 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´´