TOP TIP
Risotto mixture can be
made and rolled into
balls 1 day ahead;
store, covered, in the
fridge. Roll in crumbs
just before frying.
CHICKEN YAKITORI
PREP + COOK TIME 30 MINUTES
(+ REFRIGERATION) MAKES 24
You will need 24 x 15cm
bamboo skewers (see tip, right).2 tablespoons jasmine rice
⅓ cup (80ml) tamari
¼ cup (60ml) sake
¼ cup (60ml) mirin
½ cup (110g) caster sugar
2 teaspoons chinese five−spice
2 tablespoons finely grated
orange rind
2 tablespoons grapeseed oil
24 chicken tenderloins (1.2kg)
2 green onions, sliced thinly on
the diagonal1 Heat a medium frying pan over
medium heat. Add rice; toast, stirring
frequently, for 5 minutes or until
fragrant and light golden. Transfer
to a mortar; pound with pestle until
finely ground.
2 Place tamari, sake, mirin, sugar
andspiceinasmallsaucepanover
medium heat. Bring to a simmer;
cook for 2 minutes or until sugar
dissolves. Remove from heat, add
rind and oil. Transfer to a small
bowl; refrigerate marinade until cool.
3 Combine the tenderloins with
marinade; refrigerate for 3 hours
or overnight.
4 Heat a barbecue or a grill
pan over high heat. Drain chicken
tenderloins from marinade; reserve
marinade in a small bowl. Thread one
tenderloin onto each skewer in an “S”
shape. Cook skewers, brushing with
reserved marinade, for 8 minutes,
turning frequently, until charred
and chicken is cooked through.
5 To serve, place skewers on a
platter, then sprinkle over toasted
rice and green onion.CHEESY RISOTTO BALLS
PREP + COOK TIME 1 HOUR 15 MINUTES
(+ COOLING) MAKES ABOUT 5040g butter
1 medium brown onion (150g),
chopped finely
2 cloves garlic, crushed
2 cups (400g) arborio rice
½ cup (125ml) dry white wine
1 litre (4 cups) hot chicken stock
½ cup (125ml) pouring cream
½ cup (50g) grated mozzarella
1 cup (80g) grated parmesan
2 egg yolks
1½ cups (110g) panko breadcrumbs
vegetable oil, for deep−frying1 Heat butter in a medium saucepan
over medium heat; add onion and garlic,
then cook, stirring, for 2 minutes or
until onion is softened. Add rice; stir
to coat in rice in mixture.
2 Add wine to pan; cook, stirring,
for 2 minutes or until wine hasevaporated. Gradually add hot
stock, 1 cup at a time, stirring
continuously, for 25 minutes or
until all stock is used and the rice
is just cooked. Add cream; cook,
stirring, for a further 2 minutes.
3 Remove from heat, stir in both
cheeses. Cool for 20 minutes, then
add egg yolks; season. Spread rice
over an oven tray lined with baking
paper; cool for 15 minutes or until
cool enough to handle.
4 Divide risotto into slightly
rounded tablespoons of mixture.
With wet hands, roll rice mixture into
balls, then into breadcrumbs to coat.
5 Fill a large saucepan or deep fryer
one−third full with oil; heat to 180°C
(or until a cube of bread turns golden
in 10 seconds). Fry risotto balls, in
batches, for 2 minutes, stirring
occasionally, or until browned and
heated through. Drain on paper towel.
Cool for 5 minutes before serving.CHEESY
RISOTTO BALLS2222 AWW FOOD • ISSUE TWENTY THREE