60 ml (4 tbsp) olive oil
1/2 onion, finely chopped
2 garlic cloves, crushed
15 ml (1 tbsp) chopped fresh thyme
200 g Spekko Saman White Rice
100 ml white wine
1 L (4 cups) vegetable stock
100 g Parmesan cheese, freshly grated
salt and pepper
½ onion, finely chopped
1 garlic clove, crushed
250 g mushrooms, finely chopped
fresh basil, chopped
250 ml (1 cup) flour
500 ml (2 cups) breadcrumbs
vegetable oil for deep-frying
65 ml (¼ cup) sour cream
15 ml (1 tbsp) tomato paste
fresh basil, rolled up, then sliced across to form ribbons (chiffonade)
cherry tomatoes, chopped
salt and pepper
splash olive oil
First cook the rice:
1.Heat oil then add onion, sauté until soft then add garlic and thyme.
2.Add rice and stir to coat in the oil.
3.Deglaze pan with wine then simmer until reduced completely.
4.Add stock, a ladle at a time while stirring, then leave to reduce before adding the next ladle.
5.Cook until rice is al dente (tender but with a bite). Remove from the heat, stir in the Parmesan then season to taste. Spread rice onto a tray to cool completely.
To make the mushroom filling:
1.sauté onion until softened then add garlic and mushrooms and continue to sauté until mushrooms are cooked through. Season with salt and pepper then add the basil and leave to cool.
2.To assemble, place 2 tablespoons of cooled rice in your hand, then top with 1 tablespoon mushroom mixture. Form into a ball by wrapping the rice around the mushroom filling.
3.Mix together the flour and enough water to form a paste.
4.Dip the balls into the paste, then into the breadcrumbs.
5.Deep fry until golden brown and crisp.
1.Mix sour cream and tomato paste, season with salt and pepper to taste.
2.Mix together chopped tomatoes, basil, salt, pepper and olive oil to make the salsa.
3.To plate, place dollops of tomato cream onto the serving plate, then top with the arancini balls.
4.Garnish with the tomato salsa and Parmesan shavings then serve immediately