Recipes
Arancini Balls with Mushroom, thyme and taleggio cheese
Makes 16
INGREDIENTS
2 ½ cups chicken stock
2 tablespoons olive oil
20g butter
1 onion, finely chopped
2 garlic cloves, crushed
¾cup aborio rice (or vialone and canaroli rice)
2 tablespoons grated parmesan
Sea salt and freshly ground black pepper
120g Swiss brown mushrooms, trimmed and finely chopped
1 teaspoon chopped thyme
20g taleggio cheese, finely diced L cup dried breadcrumbs
METHOD
1.Place stock into a saucepan and warm gently over low heat.
2.Heat half the oil and butter together in a pan and cook onion and garlic over medium heat for
3.Add rice and toss to coat for
1 minute. Pour in half the stock and stir occasionally until all the stock has been absorbed. Repeat with remaining stock until the rice is cooked; stir in parmesan and season with black pepper. Spoon onto a flat tray; cover and cool in the refrigerator.
4.Wipe out any rice remaining from pan and add remaining oil and onion mixture, mushroom and thyme. Cook over medium heat until mushrooms have softened and mixture is dry. Remove and cool completely.
5.Roll tablespoons of risotto into a ball and push a hole into the side. Spoon in a little of the mushroom mixture and taleggio cheese into the centre and roll to enclose, using a little extra rice to plug the hole. Coat balls in breadcrumbs and refrigerate until required.
6.Fill deep fryer with 4 litres of oil. Preheat to 190°C. Deep fry in batches for
Season with sea salt and serve hot.
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