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"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Fennel and Fontina arancini


Makes about 30 arancini.

You'll need

1.25 litres (5 cups) chicken stock 1 tbsp extra-virgin olive oil 20 gm butter 1 fennel bulb, finely diced, fronds coarsely chopped ½ onion, finely chopped 1 garlic clove, finely chopped 250 gm arborio rice 100 ml Pernod 50 ml dry white wine 1 tbsp lemon juice 1 lemon, finely grated rind only 130 gm Fontina (see note), cut into 1cm cubes For dusting: seasoned flour 2 eggs, lightly beaten 200 gm fine breadcrumbs from soft white bread For deep frying: vegetable oil To serve: lemon wedges

Method

  • 01
  • Bring stock to a very low simmer in a saucepan. Meanwhile, heat oil and butter in a saucepan over medium heat, add fennel bulb, onion and garlic and stir occasionally until soft and transulcent (7-10 minutes). Add rice, stir frequently to toast and coat in oil (3-4 minutes), add Pernod and wine and stir frequently until evaporated (1-2 minutes). Add stock one ladleful at a time, stirring and adding more stock as it’s absorbed, until all stock is used and rice is creamy and just cooked through (25-30 minutes). Remove from heat, stir through lemon juice and rind, and season to taste. Pour onto a large baking tray, cool, then refrigerate until completely chilled (20-30 minutes).
  • 02
  • Stir fennel fronds through risotto, then roll mixture into walnut-sized balls, inserting a cube of Fontina inside each one. Place flour, egg and breadcrumbs in separate bowls. Roll risotto balls in flour, then egg, then breadcrumbs to coat, shaking off excess. Transfer to a baking paper-lined tray, then repeat with remaining balls. Preheat vegetable oil in a deep fryer to 190C. Deep-fry balls in batches until golden (1-2 minutes). Drain on absorbent paper, season to taste and serve immediately with lemon wedges.

Note Fontina is a semi-mature Italian cow's milk cheese, available from Italian delicatessens.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2009

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