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Oven-baked arancini

  • 1:00 Prep
  • 1:05 Cook
  • 4 Servings


  • 1.25L (5 cups) chicken stock
  • 20g butter
  • 60ml (1/4 cup) olive oil
  • 1 brown onions, finely chopped
  • 440g (2 cups) arborio rice
  • 3/4 tablespoon fresh thyme leaves
  • 60ml (1/4 cup) dry white wine
  • 3 (about 250g) chicken thigh fillets, cut into 1cm pieces
  • 100g button mushrooms, cut into 1cm pieces
  • 2 garlic cloves, crushed
  • 60g (3/4 cup) finely grated parmesan


  • 75g (1/2 cup) plain flour
  • 3 eggs
  • 1 x 200g pkt sage and onion stuffing mix
  • Olive oil spray
  • Salt, to season


  • 1
    Bring the stock just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.
  • 2
    Heat 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.
  • 3
    Add 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.
  • 4
    Heat 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.
  • 5
    Add the chicken mixture, parmesan and remaining thyme to the risotto and combine. Season with salt and pepper and allow to cool.
  • 6
    To 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.
  • 7
    Use 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.
  • 8
    Roll 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.
  • 9
    Spray the arancini with olive oil spray. Bake in oven for 20 minutes or until crisp and golden.

Source: taste.com.au


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