Ingredients
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
Radicchio salad
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
Method
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Put stock and water in a medium saucepan and bring to the boil. Reduce heat to low and cover.
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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.
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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).
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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.
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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.
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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.
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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.
