Name: Herb risotto, arancini, risotto cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1.5 litre chicken stock; 1 tablespoon extra-virgin olive oil; 1 small, finely chopped onion; 2 cup arborio rice; 1/2 cup dry white wine; 1/3 cup parmesan, grated; 40 gram chopped butter; 1 grated zest, juice lemon; 2 tablespoons, plus extra sprigs, to serve fresh mixed herbs, chopped; Risotto cakes; 2/3 cup grated parmesan; 2 eggs, beaten; 1 ball mozzarella; Arancini; bocconcini; 1 egg, beaten; 2 cup dry breadcrumbs; vegetable oil, for deepfrying

Ingredients

1.5 litre chicken stock

1 tablespoon extra-virgin olive oil

1 small, finely chopped onion

2 cup arborio rice

1/2 cup dry white wine

1/3 cup parmesan, grated

40 gram chopped butter

1 grated zest, juice lemon

2 tablespoons, plus extra sprigs, to serve fresh mixed herbs, chopped

Risotto cakes

2/3 cup grated parmesan

2 eggs, beaten

1 ball mozzarella

Arancini

bocconcini

1 egg, beaten

2 cup dry breadcrumbs

vegetable oil, for deepfrying

Method

Herb risotto, arancini, risotto cakes

1.Pour stock into a medium saucepan. Bring to a slow simmer on medium. Keep warm.

2.Heat oil in a large, heavy-based saucepan on medium. Saute onion 3-4 minutes until tender. Add rice. Stir 1 minute to coat.

3.Mix in wine, stirring 1 minute until absorbed. Add hot stock, 1 cup at a time, stirring until liquid has almost been absorbed, 15-20 minutes. Rice should be creamy with a slight bite.

4.Remove from heat. Stir parmesan, butter, lemon and herbs (we used basil, parsley and thyme) through. Season. Set aside, covered, 1-2 minutes. Serve with extra shaved parmesan and herbs.

Risotto cakes

5.Add parmesan and eggs to cold risotto. Half-fill muffin pan recesses with mixture. Top with a piece of mozzarella, fill with mixture. Bake in a moderate oven, 180°C, 10 minutes.

Arancini

6.Roll tablespoons of cold risotto into balls. Push a piece of bocconcini into centre. Dip balls into beaten egg, roll in dry breadcrumbs and deep-fry 5 or 6 at a time, 4-5 minutes. Drain on paper towel.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Herb risotto, arancini, risotto cakes

Risotto cakes

Arancini

Related stories

Subscribe and save up to 38%