Mixed mushroom and gorgonzola arancini

Method

• 1
  First make the risotto: Bring the stock and saffron just to the boil in a medium saucepan over high heat. Reduce heat and hold at a gentle simmer.
• 2
  Heat oil and half the butter in a saucepan over medium heat. Cook the onion and garlic, stirring, for 5 minutes until soft and translucent. Add mushrooms and stir for 3-5 minutes or until soft
• 3
  Add the rice and stir for 2-3 minutes or until the grains appear slightly glassy. Toasting the grains ensures the rice cooks evenly.
• 4
  Add the wine and stir until the liquid is absorbed. Add 1 ladleful (125ml/1/2 cup) of stock and stir until the liquid is absorbed.
• 5
  Continue, 1 ladleful at a time, for 20 minutes until rice is tender yet firm. Remove from heat. Stir in parmesan and remaining butter. Season.
• 6
  Spread the risotto onto a lined tray with sides. Cool slightly. Cover with plastic wrap and place in the fridge overnight to chill completely.
• 7
  To make the arancini: Place the breadcrumbs on a tray. Place the flour on a plate. Crack the eggs into a bowl and use a fork to lightly whisk.
• 8
  Use wet hands to shape 1/3 cup of the risotto into a ball. Press your thumb into the centre of the ball to make an indent.
• 9
  Place a piece of gorgonzola in the indent, then mould risotto around the gorgonzola to enclose. Repeat to make 12 balls.
• 10
  Place the risotto ball on a chopping board and roll ball with both hands, moulding it into a conical shape. Repeat with the remaining balls.
• 11
  Roll in flour and shake off excess. Dip in egg, then in breadcrumbs, pressing to coat. Place on a baking tray in the fridge for 30 minutes to chill.
• 12
  Heat oil to 170°C in a saucepan over medium-high heat. Cook arancini, in batches, turning, for 6-8 minutes or until golden. Drain on paper towel.