porcini mushroom and fontina arancini
- ¼ cup (20g) chopped dried porcini mushrooms
- 2 cups (500ml) boiling water
- 2 cups (500ml) hot chicken stock
- 1 tablespoon extra virgin olive oil
- 2 eschalots (French shallots), finely chopped
- 1½ cups (300g) arborio rice
- sea salt and cracked black pepper
- ¼ cup (20g) finely grated parmesan
- 300g fontina, rind removed and cut into 1cm pieces
- ½ cup (75g) plain (all-purpose) flour
- 3 eggs, lightly beaten
- 1½ cups (110g) panko (Japanese) breadcrumbs
- vegetable oil, for deep-frying
- store-bought pesto, to serve
- Place the porcini, boiling water and stock in a large heatproof bowl and set aside to soak. Heat the olive oil in a medium saucepan over medium heat. Add the eschalot and cook, stirring, for 4 minutes. Add the rice, salt and pepper and cook, stirring, for 1 minute. Add the porcini mixture, 1 cup (250ml) at a time, adding more only once liquid has absorbed, and cook, stirring frequently, for 15 minutes or until all the liquid has absorbed. Remove from the heat, add the parmesan and stir to combine. Spoon into a shallow tray and refrigerate for 20 minutes to cool.
- Roll tablespoons of the rice mixture into balls, pushing 1 piece of fontina into the centre of each ball. Dust each with the flour, dip into the egg and roll in the breadcrumbs to coat.
- Fill a large saucepan two-thirds full with oil and place over medium heat until it reaches 180°C (350°F) on a deep-frying thermometer. Cook the rice balls, in batches, for 3 minutes or until golden. Drain on paper towel. Sprinkle with salt and serve with pesto. Serves 6–8.
Photography: Chris Court
© DONNA HAY GROUP
