porcini arancini


Sunday Herald Sun - Stellar - - Stellar Class - By Donna Hay

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´´





Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.