The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Guy Grossi: Arancini di riso al zafferano (Saffron arancini)


You'll need

50 ml olive oil 60 gm butter, coarsely chopped 1 small onion, finely chopped Pinch of saffron, or to taste 400 gm arborio rice 1 litre (4 cups) chicken stock 80 gm parmesan, finely grated For deep-frying: olive oil 200 gm buffalo mozzarella, torn into 1cm pieces 200 gm (1 1/3 cups) plain flour, for dusting 5 eggs, beaten, for coating 200 gm panko crumbs, for coating (see note)

Method

  • 01
  • Heat olive oil and half the butter in a saucepan over medium heat, add onion and saffron and sauté until onion is translucent (10 minutes). Add rice and sauté until toasted (1-2 minutes). Add stock, cover with a lid, reduce heat to low and stir occasionally until rice is al dente (15-20 minutes). Add parmesan and remaining butter, season to taste and stir until butter melts. Pour onto a tray and refrigerate until chilled (1 hour).
  • 02
  • Preheat oil in a deep-fryer or deep saucepan to 170C. Roll golf ball-sized pieces of rice mixture with your hands. Push a hole in the base, fill with a piece of mozzarella and roll again to enclose cheese. Roll in flour, then beaten egg, then panko crumbs, shaking off excess. Deep-fry in batches, turning occasionally, until golden (3-4 minutes; be careful as hot oil will spit). Drain on absorbent paper, season with sea salt and serve warm.
Note Panko, or Japanese breadcrumbs, are available from Japanese grocers. If unavailable, substitute dried breadcrumbs.

This recipe is from the March 2011 issue of Australian Gourmet Traveller.

"I've given you a risotto recipe here to make fresh for the arancini, but these little fried treats are also a wonderful way to use up leftover risotto. Arancini can be made in a variety of sizes, so they can be used as an antipasto or cicchetti or larger as a full course."

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

A Prosecco from Valdobbiadene or Conegliano.

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×