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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
¾ cup 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 3-4 minutes or until
softened. Remove half of the onion
mixture and set aside to cook with the
mushrooms.
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
1-1½ minutes or until golden brown and
heat through.
Season with sea salt and serve hot.