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Three Lessons, Six Creations (Part 1) - Creamy Herb Risotto, Mushroom Arancini

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Master the basic recipes for risotto, Chinese chicken stock, and custard – and you can make six wonderful dishes with the addition of just a handful of ingredients and a few tweaks here and there.

Creamy Herb Risotto

Description: Description: Creamy herb risotto

It’s a delicious, value-for-money meal and making a great one is easier than you think. Sweet or savory, risotto works both ways!

Serves

4 to 6

Prep time

15 minutes

Cooking time

·         25 minutes

·         1.5 liters chicken stock

·         1 tablespoon extra virgin olive oil

·         1 small onion, chopped finely

·         2 cups Arborio rice

·         2/3 cup white wine

·         1/3 cup grated Parmesan cheese, plus extra to serve

·         40 grams butter, chopped

·         Grated zest and juice from 1 lemon

·         2 tablespoons chopped mixed herbs (we used parsley, basil, and thyme), plus extra to serve

·         Salt and pepper, to taste

1.    Pour stock into a medium saucepan and bring to a slow simmer over medium heat. Keep warm.

2.    Heat oil in a large heavy-bottomed saucepan over medium heat. Sauté onion for 3 to 4 minutes or until tender. Add rice, stirring for 1 minute to coat well in oil. Pour in wine and stir for 1 minute, until absorbed.

3.    Add hot stock, 1 cup at a time, stirring until all liquid has been absorbed, about 15 to 20 minutes. Rice should be creamy with a slight bite.

4.    Remove from heat. Stir through Parmesan cheese, butter, lemon zest and juice, and herbs. Season to taste. Cover with lid for 2 minutes, then serve with extra shaved Parmesan cheese and herbs.

Tip  

It’s best to eat risotto as soon as possible after cooking, before it loses its texture.

Mushroom Arancini

Description: Description: Mushroom arancini

These creamy-in-the-inside, crunchy-on-the-outside risotto bites are the perfect beginning to an authentic Italian meal.

Makes 48  Prep time 15 minutes, plus cooling time  Cooking time 25 minutes

·         1.5 liters chicken stock

·         1 tablespoon extra-virgin olive oil

·         1 small onion, diced finely

·         2 cups Arborio rice

·         2/3 cup dry white wine

·         300 grams button mushrooms, chopped finely

·         3 tablespoons butter

·         1 teaspoon finely chopped rosemary

·         Salt and pepper, to taste

·         150 grams mozzarella cheese, cut into 1/2-inch cubes

·         1 cup dry breadcrumbs

·         Oil for shallow frying

1.    Pour stock into a medium saucepan and bring to a slow simmer. Keep warm.

2.    Heat oil in a large heavy-bottomed saucepan over medium heat. Sauté onion for 3 to 4 minutes or until tender. Add rice, stirring for 1 minute to coat well in oil

3.    Pour in wine and stir for 1 minute, until absorbed. Add hot stock, 1 cup at a time (adding mushrooms with the third cup), stirring until all liquid has been absorbed; about 15 to 20 minutes. Rice should be creamy with a slight bite.

4.    Remove from heat. Stir through butter and rosemary. Season to taste. Cover with lid for 2 minutes. Allow to cool.

5.    Use wet hands to roll 2 tablespoonfuls of risotto into a ball. Use thumbs to make a large indent. Fill with a cheese cube, then mold rice around filling. Repeat with remaining ingredients. Roll in breadcrumbs.

6.    Heat oil in a large saucepan until a cube of bread sizzles as soon as it is added. Fry rice balls in batches of 3 or 4, turning, for 2 to 3 minutes each until golden brown. Drain on paper towels. Serve hot.
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