recipes_Australia_Issue_130_May_2017

BUDGET TIPS

Use calrose rice

instead of arborio.

Use 100g finely

chopped ham

instead of bacon

BUDGET

WINNER

$2.35

A SERVE

78 recipes+ MAY 2017

here to help how to

2 large vegetable stock cubes

3 cups water

2 tablespoons light olive oil

1 onion, finely chopped

1 clove garlic, crushed

6 slices thin streaky rindless bacon,

finely chopped

1 cup arborio rice

½ cup frozen peas, thawed

⅓ cup finely chopped flat-leaf parsley

⅓ cup freshly grated parmesan

250g block tasty cheese, cut into

12 x 1cm cubes

½ cup plain flour

2 eggs, lightly whisked

2 cups packaged dried breadcrumbs

Vegetable oil, to deep-fry

Mayonnaise, to serve (optional)

Lemon wedges, to serve

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 in a large heavy-based

saucepan over moderate heat. Add onion

and garlic; cook and stir for 5 minutes or

until soft. Add bacon; cook and stir for

2 minutes or until browned. 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.

3 Add peas, parsley and parmesan; stir to

combine. Spread risotto over an oven tray.

Cover; chill for 30 minutes.

4 Line an oven tray with baking paper.

Shape ¼-cup portions of risotto into balls,

inserting a cube of cheese at centre, then

reshaping into a ball. 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. Drain on

paper towel. Serve with mayonnaise (if

using) and lemon wedges.

Bacon & Cheese Arancini

SERVES 6 (Makes 12) PREP 30 minutes + 45 minutes to chill COOK 45 minutes