48
Arancini: Combine 1 egg with half quantity cold risotto.
Shape 1 tablespoon of risotto mixture into balls place a
small piece of bocconcini into the centre. Roll to enclose.
Roll balls in packaged dry breadcrumbs. Deep−fry in hot
olive oil until browned and cheese is melted in the centre.
Serve with garlic mayonnaise or tomato sauce.Risotto cakes: Add 1 egg to half quantity cold risotto.
Shape into patties toss in flour. Pan−fry in a non−stick
frying pan in a little olive oil, or place on an
oven tray lined with baking paper and bake in
a hot oven until browned and crisp.GARLICKY
MUSHROOM RISOTTO
PREP + COOK TIME45 MINUTES SERVES 4
1.5 litres (6 cups) chicken
or vegetable stock
10g dried porcini mushrooms
100g butter
200g swiss brown mushrooms, sliced
200g portobello mushrooms, sliced
100g button mushrooms, sliced
4 cloves garlic, chopped finely
1 large brown onion (200g),
chopped finely
3 anchovies, chopped finely
1 sprig of fresh thyme
2 cups (400g) arborio rice
½ cup (125ml) dry white wine
½ cup (40g) finely grated parmesan
1 tablespoon fresh thyme leaves
1 Bring stock and dried porcini to a
gentle simmer in a medium saucepan.
2 Meanwhile, melt 0g of the butter
in a large heavy−based saucepan;
cook mushrooms, in batches, stirring,
over high heat until softened and
browned lightly. Add garlic; cook,
stirring, until fragrant but not
browned. Season to taste. Remove
from pan.
3 Melt 50g of the remaining butter
in same heavy−based pan; cook onion,
anchovies and thyme, stirring, until
soft. Add rice, stir to coat in onion
mixture; cook, stirring, for 1 minute.
Add wine, simmer, uncovered, until
liquid has evaporated.
4 Stir in ½ cup of hot stock; cook,
stirring, over low heat until the liquid
is absorbed. Continue adding stock
mixture, ½ cup at a time, stirring
between each addition, until all the
liquid has been absorbed. (This step
should take about 20 minutes.)
5 Discard thyme sprig. Stir in
mushrooms, parmesan, thyme leaves
and remaining butter. Season to taste.
WHAT TO DO WITH
LEFTOVER RISOTTO
Italian classic
ARANCINI AND RISOTTO
CAKES (RECIPES BELOW)