Arancini di Riso, or arancini balls are one the most delicious small dishes ever. Italian food at its best.
½ onion, finely diced
2 garlic cloves, crushed
50ml Olivado Extra Virgin Olive oil
500g Meadows Chef’s Choice Medley
300g Arborio rice
500ml vegetable stock
50ml white wine (We love Ara Sauvignon Blanc)
Juice of ½ lemon
40g parmesan cheese, grated (we love MeadowFresh pre-grated)
3 stalks fresh thyme leaves
2 cups fine polenta
Dash truffle oil or butter (optional)
In a heavy based sauce pan, sweat onion, garlic and mushrooms in a little olive oil. Add rice and sweat till almost transparent. Add the wine and reduce until the liquid is almost gone, before gradually adding more stock, small amounts at a time, stirring constantly between each addition.
When rice is cooked and al dente, has a slight crunch to it, remove from heat, add lemon juice, cold diced butter, parmesan and thyme and correct seasoning, add a splash of white truffle oil if desired. Set in roasting tray and cool. Roll into bite sized balls and coat with fine polenta, deep fry or brown in fry pan with little olive oil.
Serve with aioli or your favourite mayo.
(Note, recipe can be halved)