
Ingredients
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1.25L (5 cups) chicken stock
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20g butter
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60ml (1/4 cup) olive oil
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1 brown onions, finely chopped
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440g (2 cups) arborio rice
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3/4 tablespoon fresh thyme leaves
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60ml (1/4 cup) dry white wine
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3 (about 250g) chicken thigh fillets, cut into 1cm pieces
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100g button mushrooms, cut into 1cm pieces
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2 garlic cloves, crushed
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60g (3/4 cup) finely grated parmesan
Arancini
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75g (1/2 cup) plain flour
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3 eggs
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1 x 200g pkt sage and onion stuffing mix
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Olive oil spray
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Salt, to season
Method
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1Bring the stock just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.
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2Heat butter and 1 tablespoon of oil in a heavy-based stockpot or large flameproof casserole dish over medium heat. Add the onion. Cook, stirring, for 5 minutes or until soft and translucent but not coloured. Add the rice and 1/2 tablespoon of thyme. Cook, stirring, for 1 minute or until the grains appear slightly glassy.
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3Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Continue adding the stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.
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4Heat remaining oil in a large frying pan over high heat. Add the chicken and stir-fry for 5 minutes or until chicken just starts to brown. Add the mushroom and garlic. Cook for 2 minutes.
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5Add the chicken mixture, parmesan and remaining thyme to the risotto and combine. Season with salt and pepper and allow to cool.
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6To make arancini: Preheat oven to 180C. Line 2 baking trays with non-stick baking paper. Place the flour in a shallow medium bowl. Lightly whisk the eggs in another bowl. Spread the stuffing mix over a plate.
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7Use wet hands to shape a handful (about 1/2 cup) of the risotto into a ball. Repeat with the remaining risotto to make 12 balls.
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8Roll 1 risotto ball in the flour and shake off excess. Dip in egg, then roll in stuffing mix, pressing to coat. Pinch the top slightly to make a pear shape. Place on the prepared tray. Repeat with the remaining risotto balls, flour, egg and breadcrumbs.
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9Spray the arancini with olive oil spray. Bake in oven for 20 minutes or until crisp and golden.
Source: taste.com.au