Ingredients
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1L (4 cups) salt-reduced chicken stock
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1 tablespoon olive oil
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40g butter
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1 brown onion, finely chopped
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2 garlic cloves, crushed
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100g button mushrooms, finely chopped
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100g Swiss brown mushrooms, finely chopped
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330g (1 1/2 cups) arborio rice
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125ml (1/2 cup) dry white wine
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40g (1/2 cup) shredded parmesan
Arancini
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115g (1 1/4 cups) dried (packaged) breadcrumbs
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75g (1/2 cup) plain flour
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2 eggs
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100g gorgonzola, cut into 2cm pieces
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Vegetable oil, to deep fry
Method
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1First 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.
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2Heat 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
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3Add the rice and stir for 2-3 minutes or until the grains appear slightly glassy. Toasting the grains ensures the rice cooks evenly.
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4Add 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.
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5Continue, 1 ladleful at a time, for 20 minutes until rice is tender yet firm. Remove from heat. Stir in parmesan and remaining butter. Season.
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6Spread the risotto onto a lined tray with sides. Cool slightly. Cover with plastic wrap and place in the fridge overnight to chill completely.
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7To 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.
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8Use 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.
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9Place a piece of gorgonzola in the indent, then mould risotto around the gorgonzola to enclose. Repeat to make 12 balls.
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10Place the risotto ball on a chopping board and roll ball with both hands, moulding it into a conical shape. Repeat with the remaining balls.
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11Roll 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.
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12Heat 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.
Source: taste.com.au
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