Makes: 4
Ingredients:
2.5L chicken stock
40g butter
½ cup extra virgin light olive oil
2 brown onions, finely diced
4 cups arborio rice
Large handful of fresh thyme leaves, if unavailable
dried leaves are fine)
½ cup dry white wine
1 double chicken breast fillet, cut into 1cm pieces
1 cup button mushrooms, sliced
4 garlic cloves, crushed
1 ½ cups finely grated parmesan
Method:
1. Heat butter and olive oil in a large
saucepan, add onion and chicken. Cook , whilst stirring, until onion is
translucent. Add the rice and small handful of thyme, stir frequently and cook
until grains are slightly glassy in appearance.
2. Add the wine and ½ the stock to the pan,
reduce heat to a simmer stir regularly and cook until the liquid is absorbed. Slowly
add more stock, continue stirring.
Cook for a further 20- 30 minutes or until rice is tender, taste- rice should be firm and the risotto creamy.
Cook for a further 20- 30 minutes or until rice is tender, taste- rice should be firm and the risotto creamy.
3. Add the mushrooms, garlic, parmesan and all
remaining thyme leaves to the risotto and stir thoroughly. Cook for another 2
minutes.
Season with salt, pepper and more parmesan (if you like) to serve.
Season with salt, pepper and more parmesan (if you like) to serve.
(Note: left over mixture can be
cooled and used the following day to make Arancini.)
Oven Baked Arancini from taste.com.au
Oven Baked Arancini from taste.com.au
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