Entertaining

Four-cheese arancini with mojo verde

Name: Four-cheese arancini with mojo verde recipe
Yield: 45
Ingredients: 1 tbs extra virgin olive oil; 50g unsalted butter; 1 small onion, finely chopped; 300g arborio rice; 200ml dry white wine; 4 cups (1L) chicken stock, warmed; 2 tsp freshly ground black pepper; 125g Comte cheese, grated; 1 cup (80g) finely grated pecorino; 100g Le Dauphine cheese, chopped (substitute for triple cream brie); 200g mozzarella, grated; 1/2 cup (75g) plain flour; 4 eggs, beaten; 2 cups (200g) dried breadcrumbs; Vegetable oil, to deep-fry; 1 bunch flat-leaf parsley, leaves & stems roughly chopped; 1/2 bunch fresh oregano, leaves picked; 1 garlic clove, roughly chopped; 1 tsp cumin seeds, toasted; 2 tbs apple cider vinegar; 1/2 cup (125ml) extra virgin olive oil

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by Kirsten Jenkins

Nov 02, 2021

This cheesy Italian treasure is perfect for entertaining.

1 tbs extra virgin olive oil
50g unsalted butter
1 small onion, finely chopped
300g arborio rice
200ml dry white wine
4 cups (1L) chicken stock, warmed
2 tsp freshly ground black pepper
125g Comte cheese, grated
1 cup (80g) finely grated pecorino
100g Le Dauphine cheese, chopped (substitute for triple cream brie)
200g mozzarella, grated
1/2 cup (75g) plain flour
4 eggs, beaten
2 cups (200g) dried breadcrumbs
Vegetable oil, to deep-fry

Parsley mojo verde

1 bunch flat-leaf parsley, leaves & stems roughly chopped
1/2 bunch fresh oregano, leaves picked
1 garlic clove, roughly chopped
1 tsp cumin seeds, toasted
2 tbs apple cider vinegar
1/2 cup (125ml) extra virgin olive oil

Method

1.

Place olive oil and butter in a large saucepan over medium-low heat. Add onion and cook, stirring, for 3 minutes or until softened. Add rice and cook for 1 minute, stirring to coat the grains, then add wine and simmer for 1-2 minutes or until almost evaporated. Add warm stock, one ladleful at a time, stirring constantly and making sure all stock is absorbed before adding the next ladle, until all stock is used and rice is al dente. This will take about 18-20 minutes. With the final ladleful, stir through the pepper and cheeses and season with salt flakes. Spread rice mixture on a tray and cool slightly, then chill for 30 minutes until firm.
2.

Meanwhile, for the parsley mojo verde, place all ingredients in a blender and whiz until smooth. Season and set aside.
3.

Place flour, egg and breadcrumbs in three separate bowls. Roll 1 tbs-sized portions of rice mixture into a balls (you should make approximately 45 balls). Roll each ball first in flour, then egg, then coat in breadcrumbs. Chill for at least 1 hour or until firm. (Arancini can be made up to 24 hours ahead of cooking)
4.

Half-fill a deep-fryer or large saucepan with vegetable oil and heat to 180°C (a cube of bread will turn golden in 45 seconds). Working in batches, fry arancini for 3-4 minutes until golden.
5.

Drain on paper towel. Keep warm in a low oven, then serve with the mojo verde.