18 Dec [ Recipe ] 3 Cheese Arancini with Preserved Figs
Makes about 25 arancini balls, depending on how large you choose to make the balls. This recipe will serve about 6 guests, they can each have more than 3 balls each, again depending on how large your choose to make them.
1 litre vegetable stock (either home made or use ina parman)
2 tablespoon olive oil
1 tablespoon butter
1 teaspoon salt (more to taste if needed)
1 tablespoon finely chopped thyme
2 sprigs of thyme
1 cup white wine
1 white onion, very finely chopped
2 cloves garlic, crushed well
330g ( 1 ½ cup) Arborio ‘risotto’ rice
40g (1/2 cup) finely grated parmesan
40g finely chopped camembert
40g finely grated pecorino
180g (2 cups) panko breadcrumbs
150g plain flour
Vegetable oil, to deep fry
Preserved fig, for garnish
Place stock in a medium saucepan over high heat and bring it to the boil, reduce the heat.
Meanwhile, heat the olive oil and butter in a large saucepan over medium heat.
Add the finely chopped onion, 2 sprigs of thyme and garlic and fry very gently, stirring continuously, do not let it catch the bottom of the pan, it must gently sweat.
Cook for about 5 minutes or until the onions are cooked.
Add the rice to the onion mixture and mix well, but gently.
Add the white wine and gently let it reduce into the rice, keep on stirring.
The rice will start to look glassy. Add a ladleful, about 125ml simmering stock to the rice mixture and continue to stir, the liquid will slowly be absorbed, add another ladleful, about 125ml simmering stock, stir the rice, adding more and more stock until your rice is cooked.
The rice must be tender yet still firm to the bite and the risotto will appear creamy.
Add the chopped thyme, salt, add the 3 cheeses, and fold them into the risotto slowly, do not over mix.
Always taste, you may need more salt.
Let the rice cool.
Set aside in the fridge for about 2 hours.
Add x 1 mixed egg and stir until well combined.
Place the breadcrumbs in a tray.
Place the flour in a bowl.
Crack the remaining eggs into a separate bowl and whisk up using a fork.
Use damp hands to shame 2 tablespoons of risotto mixture into a ball.
Repeat this process until all your lovely risotto balls are nice rounds, you kind of want the size a little smaller than a golf ball, but the size is completely up to you.
Roll the balls in the flour and shake of any excess.
Dip in the egg, then into the breadcrumbs, pressing the coat gently.
Place on a large tray and pop back into the fridge or freezer to set a little, so not so soft.
Add enough oil into a large saucepan to reach a depth of about 8cm.
Heat to about 190 degrees over a medium heat (when the oil is ready a cube of bread will turn golden in 10 seconds).
Add a few risotto balls, about 6 – 8 of them into the oil and cook, turning occasionally, for 4-5 minutes or until golden brown.
Use a slotted spoon to transfer to a plate lined with paper towel, repeat, in 3 to 4 more batches.
Place the risotto balls on your serving dish, and serve with a cut up quarter of your preserved fig, enjoy.