Eggplant Kleftiko, Wallaby, Pomegranate, Tahini and Parsley - Chef Recipe by Reuben Davis
“This dish really highlights what we are trying to achieve at The Press Club, it is very inspired by...
1kg Arborio Rice
50g truffled butter
100g oyster mushrooms
100g shiitake mushrooms
100g Taleggio cheese
1 small brown onion
2L vegetable stock
50g Parmesan cheese
250mL Pinot Grigio wine
200g Panko bread crumbs
100g plain flour
Recipe makes 3kg of prepared risotto, which is around 60 to 65 arancini balls.
Make the vegetable stock and keep it hot ready to make the risotto.
Finely dice the brown onion and the mushrooms.
In a wide pot add in the truffled butter and place on medium heat. Once the butter is foaming sauté off the onion until translucent. Add in the diced mushrooms and sweat until they are tender.
Add in the Arborio rice and allow granules to heat through for 2 to 3 minutes. Add in the Pinot Grigio and cook until the liquid absorbs. Add around 150mL of vegetable stock and cook until the liquid is absorbed. Repeat this process until all the liquid has been added.
Remove from the heat and add in the Parmesan cheese and season well.
Place the risotto onto cooling trays and allow to completely cool in the fridge.
Once the risotto has cooled, weigh into 50g balls.
Poke a hole through to the centre and place a small taleggio cube in the centre. Repeat this rolling and filling process until all the arancini have been rolled.
To crumb, place the flour in a bowl, whisk together the eggs into a bowl as well. Dunk a piece of arancini into the flour and remove excess flour. Dunk the flour-dusted arancini into the egg and then coat with the breadcrumbs.
Repeat this coating process until all arancini have been crumbed.
Cook the arancini in a deep fryer set to 180 C for 3 to 4 minutes or until golden.
Recipe provided by Locale Pizzeria Deakin