Ingredients
Ingredients
Makes approximately 16
*** Risotto ***
3 tablespoons olive oil
2 tablespoons butter
1 brown onion, chopped finely
2 cloves of garlic, chopped finely
Sea salt and cracked black pepper
200 g Arborio rice
1 cup dry white wine
1 1/2 litres chicken stock, simmering
1 cup grated Grana Padano parmesan cheese
1-2 preserved artichokes, oil drained, sliced finely
Zest of 1 lemon
3 tablespoons parsley, chopped finely
4 eggs, lightly beaten (add 1/4 teaspoon salt and a little pepper)
3 tablespoons fresh sage, chopped finely
3 1/2 cups breadcrumbs (Panko brand if you can get them)
2 litres vegetable oil for frying
*** Mayonnaise *** (garlic dip worked just fine)
2 large egg yolks
2 teaspoons Dijon mustard
one quarter teaspoon flakey salt
1 tablespoon lemon juice
1/2 cup olive oil
1/2 cup grape seed oil
Method
Heat the oil and butter in a risotto pan and saute the onion and garlic, season to taste. Add the rice and toast on high heat, stirring so as not to stick to the pan. Add the wine and simmer until the wine is absorbed. Add 1 ladle of the stock and continue to add the stock just as the rice absorbs the liquid.
When the rice is al dente and the texture is not too sloppy, remove from the heat, stir the parmesan through the rice and spread on a tray to cool. Combine the artichokes and lemon zest to the cooled rice and stir well.
To assemble the arancini, place a heaped tablespoon of rice into the palm of your hand, pack it well and shape into a ball. Roll the rice ball firmly to ensure it has no cracks and is nice and solid. Add the parsley to the beaten egg and the sage to the breadcrumbs. Gently dip the arancini into the egg then coat with the breadcrumbs. Deep fry the arancini for approximately 5 minutes turning gently after 3 minutes.
To make the mayonnaise beat the egg yolks, mustard, salt and lemon juice in a food processor for 1 minute. Mix the 2 oils together. While the food processor is on begin to add the oil to the egg mixture. Initially drip by drip, then slowly change to a slow drizzle. Don't rush the addition of the oil. Mix until the mayonnaise is of a thick consistency.