Starters & Light meals Archives

Fish recipes

Whole pea risotto with drunken pecorino and oven-dried pancetta

20 minutes, for the pancetta: 3 hours

Avocado recipes

Calamari and mango salad with chilli and lime dressing

2 - 3 minutes

Cheese recipes

Parsnip and gorgonzola soup

20 minutes

Suppli’ di riso

Serves 8 to 10

Difficulty Easy

Prep Time 45 minutes

Cooking Time 5 minutes

Ingredients

40 g butter
1 medium sized onion, finely chopped
400 g arborio rice
1.5 litres chicken stock
45 ml grated parmigiano reggiano
salt
125 g Fior di latte mozzarella, cubed
breadcrumbs, for coating

Method

In a pot, melt half the butter then add the onion. Cook over a low heat, without browning.

Add the rice and toast it, mixing to avoid sticking.

Cook slowly, adding one ladle of stock at a time and mixing until absorbed. Continue until the rice is cooked but not too soft (al dente). Remove from the heat then mix in the remaining butter, the grated Parmigiano Reggiano and salt to taste.

If possible, leave to rest overnight. When cool, take a handful of risotto and make a hole in the centre.

Place 4 mozzarella cubes in the hole then shape as a ball. Repeat until all the risotto has been used.

Roll each ball in breadcrumbs to coat then deep-fry until golden and the mozzarella centre has melted.

Cook’s notes: Fior di latte mozzarella is a delicious cow’s milk mozzarella available from Woolworths. For a meaty alternative, add finely minced veal to the mozzarella in the centre of each ball.

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Whole pea risotto with drunken pecorino and oven-dried pancetta

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Suppli’ di riso

Suppli’ di riso

Ingredients

Method