MAY 2017 recipes+ 77here to help how to
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BRETT STEVENS & JOHN PAUL URIZAR
Sicilian Arancini
SERVES 4 (Makes 12) PREP 25 minutes
+ 45 minutes to chill COOK 45 minutes
COST $3.50 a serve2 small chicken stock cubes
2 cups water, plus ¼ cup, boiling, extra
1 tablespoon light olive oil
50g butter
1 onion, finely chopped
1 cup dry white wine
¾ cup arborio rice
1 teaspoon ground turmeric
½ cup freshly grated parmesan
1 tablespoon instant gravy powder
⅓ cup frozen peas
½ cup plain flour
3 eggs, at room temperature
2 cups dried packaged breadcrumbs
Vegetable oil, to deep-fry1 Place crumbled stock cubes and the water
in a saucepan over high heat. Bring to the
boil. Reduce heat to low. Cover and keep hot.2 Heat oil and butter in a large heavy-based
saucepan over moderate heat. Add onion;
cook and stir for 4 minutes or until soft. Add
wine; bring to the boil. Boil for 2 minutes or
until wine reduces by half. Add rice and
turmeric; cook and stir for 1 minute or until
grains are well coated. Gradually add a
ladleful (about ½ cup) of hot stock to rice
mixture, stirring constantly, until all liquid is
absorbed. Continue adding stock, a ladlefulat a time, stirring constantly until all the
liquid is absorbed before adding more.
This will take about 25 minutes. Rice should
be tender but still firm to the bite. Stir in
parmesan. Spread risotto over an oven tray.
Cover; chill for 30 minutes.3 Meanwhile, whisk gravy powder and
extra boiling water in a heatproof bowl.4 Line an oven tray with baking paper.
Shape ¼-cup portions of risotto into balls.Use thumb to make an indent in the centre.
Fill with 1 teaspoon of gravy and peas, then
reshape to form balls. Roll in flour, dip in
egg, then press into breadcrumbs to lightly
coat. Place on prepared tray; chill for 15
minutes or until firm.5 Heat oil in a large heavy-based saucepan
over high heat (oil is ready when a cube of
bread crisps quickly without absorbing any
oil). Deep-fry arancini, in batches, for
2 minutes or until golden brown.Mushroom & Thyme
Arancini
SERVES 6 (Makes 18) PREP 25 minutes
+ 45 minutes to chill COOK 45 minutes
COST $2.85 a serve4 large chicken stock cubes
1.5 litres (6 cups) boiling water
1 tablespoon light olive oil
20g butter, plus 20g extra
1 onion, finely chopped
1 clove garlic, crushed
½ cup dry white wine
2 cups arborio rice
250g cup mushrooms, finely chopped
2 teaspoons thyme, finely chopped
150g piece tasty cheese, cut into 1cm cubes
1 cup dried packaged breadcrumbs
Vegetable oil, to deep-fry
Rocket and prosciutto, to serve (optional)1 Place crumbled stock cubes and the water
in a saucepan over high heat. Bring to the
boil. Reduce heat to low. Cover and keep hot.2 Heat oil and butter in a large heavy-based
saucepan over moderate heat. Add onion
and garlic; cook and stir for 5 minutes or
until soft. Add wine; bring to the boil. Boil
for 2 minutes or until wine reduces by half.
Add rice. Stir for 1 minute or until grains are
well coated. Gradually add a ladleful (about
½ cup) of hot stock to rice mixture, stirring
constantly until all liquid is absorbed.
Continue adding stock, a ladleful at a
time, stirring constantly, until all liquid is
absorbed before adding more. This
will take about 25 minutes. Rice should
be tender but still firm to the bite. Spread
risotto over an oven tray. Cover; chill
for 30 minutes.3 Meanwhile, heat the extra butter in
a frying pan over moderate heat. Add the
mushroom and thyme; cook and stir for
5 minutes or until tender. Cool.4 Line an oven tray with baking paper.
Shape ¼-cup portions of risotto into balls.
Use thumb to make an indent in the centre.
Fill with 1 teaspoon of mushroom mixture
and a cube of cheese, then reshape to form
balls. Roll in breadcrumbs to lightly coat.
Place on prepared tray; chill for 15 minutes
or until firm.5 Heat oil in a large heavy-based saucepan
over high heat (oil is ready when a cube of
bread crisps quickly without absorbing
any oil). Deep-fry arancini, in batches, for
2 minutes or until golden brown. Serve on
rocket and prosciutto, (if using).