Contributed by: Chef Hillary Chell
Serves six guests
4 tbsp olive oil
4 tbsp butter
1 large onion (diced)
Handful mushrooms diced
1 1/2 cups arborio rice
1/2 cup white wine
5 cups hot chicken stock
3/4 cup reggiano parmigiano
1 x mozzarella ball into small cubes
1 cup seasoned bread crumbs
1 cup flour
2 x eggs beaten
1 cup extra virgin olive oil
In a heavy bottomed saucepan, melt two tablespoons of olive oil and two tablespoons of butter together. Add the onions, cooking them for three to four minutes until translucent, then the garlic for another minute, (at this point you can add bacon, chorizo or whatever you like) then add the chopped mushrooms, sweat off until softened.
Stir in the rice. Add the white wine and let cook out until it starts to absorb and then add 1/2 cup of chicken stock.
While continuing to stir, add half a cup of stock at a time. Let the rice absorb most of the stock before adding the next half cup. Repeat until all the stock is added. Adjust the seasoning with salt and pepper. Finally add the remaining cold chopped butter and reggiano parmigiano stirring to incorporate all the ingredients well. Keep stirring and tasting until cooked.
Once the risotto is cooked lay flat on a baking tray and dot ice cubes in it, put immediately in fridge and cool. (this is to help cool it down quickly and prevent bacteria forming). Don't just leave it to cool in the pan, it will carry on cooking and become mushy.
Form small balls of risotto, rolling in the palm of your hand. Stuff a cube of mozzarella in the middle of each one. Pane in the flour, then egg, then seasoned breadcrumbs to coat.
Deep fry until warm all the way through or warm one cup of the extra virgin olive oil in shallow pan until hot. Fry the arancini in batches until golden brown.
Serve with your favourite arrabiata sauce.