Name: Fennel and Fontina arancini
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: 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

Fennel and Fontina arancini

Australian Gourmet Traveller recipe for fennel and Fontina arancini.

Serves 6

Prep

20M

Cook

50M

Total

1H 10M

Makes about 30 arancini.

Ingredients

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

Main

1.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).

2.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.
Notes

Styling by Geraldine Muñoz

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.