Crispy cheesy risotto balls

Arancini means “little oranges” in Italian. These delicious rice balls are an excellent finger food or light lunch with a salad.

PHOTOGRAPHY BY JOHN PAUL URIZAR STYLING BY JERRIE-JOY REDMAN-LLOYD

Arancini MAKES 50 PREP AND COOK TIME 1 HOUR 40 MINUTES (+ COOLING TIME) 3 cups (750ml) chicken stock 1½ cups (375ml) water 60g butter 1 tablespoon extra virgin olive oil 250g small button mushrooms, sliced thinly 1 medium (150g) brown onion, chopped finely 2 cloves garlic, crushed 1 tablespoon tomato paste 1½ cups (300g) arborio rice ½ cup (40g) finely grated parmesan cheese 250g bocconcini, cut into 1cm pieces ½ cup (75g) plain flour 3 eggs, beaten lightly 2½ cups (150g) panko breadcrumbs, approximately 1.5 litres vegetable or olive oil, to deep-fry lemon wedges and sea salt flakes, to serve 1 Place the stock and water in a medium saucepan; bring to the boil. Reduce heat to low and cover. Meanwhile, heat half the butter and the oil in…

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The Australian Women's Weekly (Digital) - 1 Issue, August 2015

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