How to make it

  • Place a pot of simmering chicken stock on the stove top. In a wide pan heat butter, add a finely chopped onion and saute until transparent – about a minute.
  • Add carnaroli (or arborio) rice and stir until the grains are transparent – about two minutes. Add white wine and allow it to completely evaporate. Add two or three ladles of chicken stock, then stir. Add dried porcini mushrooms (soaked in water for a minute, then drained) and assorted, finely sliced, mushrooms.
  • Add chicken stock a little at a time, waiting until it is absorbed before adding more, and stir. After 15 minutes (carnaroli rice takes longer than arborio) or so, add a couple of good pinches of salt and taste. It should still be a little chalky. Remove from heat, stir in butter in pieces and grated parmesan. Put the lid on and rest for 3-4 minutes.
  • Once rissotto cool add extra parmesan cheese, and egg, bread crumbs and pesto. Mix thoroughly and shape the mixture into balls, dip in flour, egg, then breadcrumbs. Place on a tray and refrigerate for 30 minutes. Preheat oven to 180°C. Heat oil in a large, shallow saucepan over medium heat. Cook balls, in batches, for 5 to 6 minutes or until golden. Transfer to a rack. Place in oven to keep warm. Serve arancini balls warm. Plate the balls with tomato coulis, balsamic reduction and and basel leaf.

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  • lilliancooks 7 years ago
    The recipe and photo are a work of art! Great post!
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