PREP + COOK TIME 1 HOUR 25 MINUTES(+ FREEZING TIME) MAKES 28
1 litre (4 cups) salt−reduced vegetable stock
200g Swiss brown mushrooms
2 tablespoons extra virgin olive oil
1 small onion (80g), chopped finely
2 cloves garlic, crushed
1½ cups (300g) arborio rice
½ cup (40g) grated parmesan
1½ cups (115g) panko (Japanese) breadcrumbs
2 tablespoons thyme leaves, chopped finely
1 cup (150g) plain flour, seasoned
3 eggs, beaten lightly
14 cherry bocconcini (220g), halved vegetable oil, for deep−frying
1 Place stock in a large saucepan over high heat and bring to the boil. Reduce heat to low and keep stock hot.
2 Place mushrooms in the bowl of a food processor and process using the pulse function until finely chopped. Transfer to a bowl.
3 Heat olive oil in a large, deep heavy−based frying pan over high heat. Cook mushrooms for 6 minutes or until golden. Transfer to a bowl.
4 Add butter to same pan over medium heat. Cook onion, stirring, for 4 minutes or until golden. Add garlic and cook for 1 minute. Add rice and cook, stirring, for 2 minutes until well coated.
5 Add one−third of the hot stock. Cook, stirring, for 7 minutes or until almost absorbed. Repeat two more times with remaining stock. (This step should take approximately 20 minutes.) Stir throughmushrooms and half the parmesan. Season to taste. Transfer risotto to a large, shallow roasting pan and freeze for 20 minutes or until chilled and firm.
6 Combine breadcrumbs, thyme and remaining parmesan in a shallow bowl. Place seasoned flour and beaten egg in two separate shallow bowls. Roll 1 tablespoon portions of risotto into 28 balls. Push a bocconcini half into the centre of each ball and mould risotto around to seal. Coat balls first in flour, then egg, then breadcrumb mixture.
7 Heat oil in a large, deep, heavy−based saucepan to 170°C. Cook arancini, in batches, for 4 minutes or until crisp and golden. Drain on paper towel.
Prep it Arancini can be made up to 3 days ahead and stored in an airtight container in the fridge, and can be frozen for up to 2 months. Thaw in the fridge before reheating.
GRILLED VEGETABLE & PROVOLONE MUFFULETTA
PREP + COOK TIME 25 MINUTES (+ STANDING TIME) SERVES 12
3 medium zucchini (360g)
1 medium eggplant
(300g) olive oil cooking spray
1 large ciabatta loaf
(420g) or other Italian bread
330g jar whole roasted peppers, drained, seeded
250g mozzarella, sliced thinly
250g provolone cheese, sliced thinly
230g jar pitted green Sicilian olives
1 shallot, quartered
2 cloves garlic, quartered
½ cup (125ml) extra virgin olive oil
1 small red chilli, halved, seeded
1 Cut zucchini and eggplant lengthways into long, thin slices. Preheat a char−grill pan (or barbecue) over medium heat. Spray slices with olive oil spray and season. Cook eggplant, in batches, for 2 minutes each side or until char−grill marks appear. Cook zucchini, in batches, for 1 minute each side or until char−grill marks appear. Cool.
2 Meanwhile, make olive paste. Pulse ingredients in a food processor until finely chopped. Season.
3 Cut bread in half horizontally, then turn both sides, crust−side down, onto a board. Divide olive mixture between the two cut sides.
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Issue 65 2020