Ingredient
- 1kg arborio rice
- 2.5 litre good chicken stock (or vegetable stock or water)
- 1 onion finely diced
- 4 cloves garlic sliced
- 100ml olive oil
- 200ml dry white wine
- 200g grated grana padano (in 80g and 120g lots)
- 1 pinch saffron stamens toasted
- 300g butter cold small dice (in 80g, 120g and 100g lots)
- 3 eggs
- 100ml milk
- 100g flour
- 150g breadcrumbs
- Assorted mushrooms about 700g
- 1 bunch thyme leaves
Method
Warm the stock. In another large saucepan sweat off onion and garlic in olive oil, have stock in another saucepan simmering. When onion is soft, add rice and stir using a wooden spoon so all of rice is coated in oil, turn up to medium heat so rice becomes hot, add wine and let it absorb stirring so no clumps form. Add 1 litre of stock, stir once then turn down to low and let the rice cook gently.
When the stock had been absorbed put two thirds of the rice on to a tray and spread it out thinly to cool it down and stop cooking. Put his aside for the risotto.
To the one third of rice still in the saucepan, add warm stock to just cover the rice and add toasted saffron and cook, stirring often, until rice is very tender. You will probably need to add stock two more times as it is absorbed.
When rice is tender and soft to bite take it off the heat and add 80g of butter and 80g of parmesan, stir in thoroughly, check for seasoning.
Put this rice on another tray to cool down for 5 minutes.
When done take enough rice and roll it into a small ball about the size of a golf ball, do this until all the rice is used up. Put balls in fridge.
Mix eggs and milk together in a bowl. Take two more bowls and put flour into one and breadcrumbs in the other. When the risotto balls are cool cover them in flour rolling them around a few at a time in the bowl then put into egg mix, then into the breadcrumbs.
Heat some vegetable or sunflower oil in a deep pot and when hot add arancini until golden, take out put onto a paper towel, sprinkle with some sea salt and serve.
To finish risotto:
Heat a large saucepan and add 100g of butter. When it starts to brown, add chopped mushrooms and cook. Add the rice on the tray (two thirds of original) and add thyme and enough warm stock to cover, stirring often. When stock is absorbed taste rice. It should have a little bite in each grain but not taste hard or grainy. Then add remaining butter and parmesan off the heat, check for seasoning.
Fabian Christoph
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