A Perfect Pantry
Arancini Balls with Mushroom, Thyme and Taleggio Cheese
- PREP TIME
30 min - COOK TIME
15 min - READY TIME
45 min - SERVINGS
16 piece
Ingredients
- 2 1/2 cups chicken stock
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 onion peeled, finely diced
- 2 clove garlic peeled, minced
- 3/4 cup arborio rice
- 2 tablespoons parmesan cheese grated
- 120 grams swiss brown mushrooms diced
- 1 teaspoon fresh thyme chopped
- 20 grams taleggio cheese chopped
- 1/3 cup dried bread crumbs
Directions
- Place stock into a saucepan and warm gently over low heat.
- 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.
- Place the cooked onion mixture, rice and stock into the rice cooker and set to cook. Spoon onto a flat tray; cover and cool in the refrigerator.
- In a frypan, 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.
- Roll tablespoons of risotto 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.
- Fill deep fryer with 4 litres of oil. Preheat to 190°C. Deep fry in batches for 1-11/2 minutes or until golden brown and heat through. Season with sea salt and serve hot.
This recipe was developed using a Kambrook Appliance.
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