3 cups chicken stock
1 1/2 cups water
60g unsalted butter
1 Tbsp extra virgin olive oil
250g small button mushrooms, thinly sliced
1 brown onion, finely chopped
2 cloves garlic, crushed
1 Tbsp tomato paste
1 1/2 cups arborio rice
1/2 cup finely grated parmesan, plus extra, to serve
Sea-salt flakes and freshly ground black pepper, to season
250g bocconcini, cut into 1cm pieces
1/2 cup plain flour
3 free-range eggs, lightly beaten
2 1/2 cups panko breadcrumbs
Vegetable oil, to deep-fry
1/4 cup raisins
1/3 cup olive oil
2 Tbsp red wine vinegar
1 red radicchio, leaves separated
100g baby mixed leaves
1/4 cup pine nuts, roasted
Put stock and water in a medium saucepan and bring to the boil. Reduce heat to low and cover.
Meanwhile, heat half of the butter and oil in a large saucepan over high heat and cook sliced mushrooms for 7 minutes, or until browned. Transfer to a bowl to cool.
Heat remaining butter in same pan over medium heat and cook onion and garlic until soft. Add paste and rice and stir to coat in onion mixture. Stir in 1/2 cup of hot stock and cook, stirring, over low heat, until liquid is absorbed. Keep adding stock, in 1/2-cup batches, stirring, until liquid is absorbed after each addition and rice is tender (it will take about 20 minutes).
Stir in parmesan and sliced mushrooms. Season. Spread risotto mixture thinly onto a large tray. Cool for 30 minutes. Cover and refrigerate for 1 hour or overnight.
For radicchio salad, put raisins, oil and vinegar in a small jar, then shake well. Stand for 1 hour. Just before serving, toss radicchio, mixed leaves, pine nuts and dressing.
Roll level tablespoons of arancini mixture into balls, press a piece of bocconcini into the centre of each and roll to enclose. Coat risotto balls in flour, shaking off excess. Dip in egg, then roll in crumbs to coat.
Heat vegetable oil in a deep saucepan to about 160°C. Deep-fry balls, in batches, for about 3 minutes, or until browned lightly and cheese is melted in centre. Drain on absorbent paper. Serve arancini with salad.