Ingredients
Risotto
- 1 litre chicken stock
- 1 tablespoon Gelatin powder
- 1 onion brown, quartered
- 2 cloves garlic
- 1 bunch parsley
- 10 gram oil
- 400 grams Sushi Rice
- 10 gram Sushi Rice Seasoning
- 280 gram white wine
Crumbs
- 1 package panko breadcrumbs
- 100 grams plain flour
- 120 grams water
Filling
- 80 grams Mozarella Cheese
- 50 grams blue cheese
Bechamel Sauce
- 30 grams unsalted butter
- 100 grams plain flour, Plus additional flour as required
- 140 grams full cream milk
- 2 eggs
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add gelatin powder to your chicken stock and allow to dissolve.
Whist this is dissolving, add Onion, Garlic, Parsley and Chop Spd 6 (3 secs), scrape down, and chop Spd 6 (1 sec)
Add your oil and saute for 2mins at 100 degrees
Insert your Butterfly, add the Sushi Rice and
"Counter-clockwise operation" 
"Gentle stir setting" for 3mins at 100 degrees
Add the White Wine and Sushi Seasoning and"Counter-clockwise operation" "Gentle stir setting" for 3mins at 100 degrees
Add 600 grams Chicken Stock/Gelatin mix, and
"No counter-clockwise operation" Spd1 for 10mins at 100 degrees
Add 150 grams of the Chicken Stock/Gelatin mix, and"No counter-clockwise operation" Spd1 for 6mins at 100 degrees
When all cooked, place into a mixing bowl and set aside Melt butter for 2 min/100 degrees/Spd 1/MC.
Add flour and cook for 1 min/100 degrees/spd 1/MC.
Add milk salt and pepper, scrap down sides of bowl and mix for 2 sec/spd 5/MC to combine.
Cook for 8 min/100 degrees/spd 2/MC.
I struggle with fixed ingredients to get a good sauce so add flour or milk until you get a thick and creamy sauce.Check that all flour is combined by scraping sides of bowl again with spatula, then briefly mix again for 2 sec/spd 5/MC
Add eggs and whisk 2sec/spd 4- Add the bechamel to the risotto and stir in thoroughly (i just did this by hand in the mixing bowl i'd left the risotto in)
Line 2 trays with baking paper and spread the risotto across them in thin layers.
Refrigerate the risotto for at least an hour until throroughly chilled and thickened - Finely mill Panko Bread crumbs 5 sec/spd7, place into a shallow tray
Create a flour slurry by whisking 160g water with 100g flour 20 sec/spd3, place into a bowl
Cube your mozarella and blue cheese into little squares and place on a plate
Take a small round of your risotto mixture, flatten it out (in your hand or on a piece of baking paper) and place some mozarella and blue cheese into it
Ball the risotto around the cheese sealing it in
Roll it in your bowl of flour slurry, then roll in your breadcrumbs and repeat. You can vary the size from golf balls, to tennis balls depending upon what you want.
Use up all your risotto mix and set your balls aside to prepare to deep fry them - Heat oil in a deep fryer or pan and deep fry your arancini, removing with a slotted spoon once they are golden
Serve with a few leaves of salad as an entree. The arancini should be crunchy on the outside and moist and goey inside!
Preparing the Risotto
Making the bechamel sauce
Complete the creamy risotto
Creating your balls
Deep frying arancini
Tip
The bechamel sauce helps keep the risotto from drying out and keeps it moist.
You can vary the texture of the breadcrumbs as you like.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
heidi_hi
Thanks Heidi, I typo'd the bechemel sauce flour amount! Trying to work out how to edit it now...
Update, I've edited, saved and Published it 3 times with the new ingredients but it keeps showing up with the original error! Hopefully the administrators can help.
Although a LOT of work, these were nice..... however...... the recipe for the Bechamel sauce is wrong - it states to use half a kilo of flour and silly me, I didn't read the recipe properly before preparing. I had to throw the mix out as it was a disaster. I tried again (thinking it was a typo) with 50gm flour, 30gm butter and 70gm flour but it still didn't work - I needed to add at least another 70gm milk and blend to make it come together.
I also found the rice mix to be really wet once I added the bechamel - it made the arancini really hard to work with when it came time to form the balls as it was so sloppy. That said, the bechamel made the balls very creamy and tasty and tempered the flavour of the (not quite cooked) onion.
I also didn't use the slurry, but coated in flour/egg/breadcrumbs which resulted in a lovely crispy crust once cooked. I also stirred through some grated parmesan to the cooked rice as I found it needed some more salt and something to bind it.
I'd make these again as they are a lovely simple flavoured arancini... BUT.... I'd cook the onion/garlic mix a few minutes longer, I'd add some more cheese/seasoning, and I'd tweak the bechamel sauce.
Thank you for sharing the recipe though - it was hard to find one making them from scratch and I appreciated it.
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