INGREDIENTS
Risotto
1 tbsp olive oil
3 shallots, finely chopped
2 garlic cloves, finely chopped
200 g (1 cup) Arborio rice
2 tbsp verjuice or white wine
1 tbsp porcini powder
500 ml (2 cups) vegetable stock
60 g butter
60 g (1 cup) grated parmesan
Salt flakes and pepper, to taste
Mozzarella arancini
100 g firm mozzarella cheese,
cut into 24 small cubes
200 g (3 cups) panko breadcrumbs
1 cup basil leaves
1 tsp salt flakes
½ tsp pepper
2 eggs
2 tbsp milk
100 g (⅔ cup) flour
Vegetable oil, for shallow frying
To serve
Sundried tomato pesto
30 g (½ cup) parmesan, finely grated
Miele Accessories
METHOD
Risotto
- Place olive oil in a frying pan on medium heat, induction setting 6. Cook the shallots and garlic for 5 minutes, or until translucent.
- Add the rice and toast for 3 minutes. Then add the verjuice and porcini powder and reduce for 1 minute.
- Combine the stock and rice mixture in an unperforated steam container. Place into the steam oven and Steam at 100°C for 20 minutes.
- Remove the risotto from the steam oven and stir through the butter and parmesan. Season to taste.
- Cover and transfer to the fridge for at least 3 hours to cool.
Mozzarella arancini
- Scoop rounded tablespoons of the cooled risotto (approximately 30 g) into your hands and roll into balls, press a piece of mozzarella into the centre of each ball and place on a baking tray. Refrigerate for 10 minutes.
- Meanwhile, in a food processor, place half of the breadcrumbs, basil, salt and pepper, and blend for 30 seconds until the basil has been incorporated. Place the mixture into a bowl and mix with the remaining breadcrumbs.
- In another bowl, mix the eggs and milk to combine. Place the flour into another bowl.
- Working with one arancini at a time, dip the ball in flour, shaking off excess. Transfer to the bowl with egg and turn to coat, then coat with the breadcrumb mixture.
- Heat a high sided medium saucepan, with 5 cm of the oil on medium heat, induction setting 6, until 160°C on a food thermometer. If using TempControl heat oil on setting 2.
- Cook for 5 minutes, turning during cooking to enable even colour. Control the oil temperature by fluctuating between induction setting 5-7, as needed. TempControl can remain on setting 2 for the duration. Arancini should be a light golden colour.
- Once cooked, remove with a slotted spoon and place on paper towel to remove excess oil.
- Serve on top of sundried tomato pesto and sprinkle with parmesan cheese.
Additional appliance function
Steam oven with Microwave
- Using the Rapid Steam function on the steam oven with microwave will reduce the cooking time for the rice. Steam at 300W + 100°C for 11 minutes.
Hints and tips
- Risotto made in the steam oven is a revelation; no stirring, no overcooking, no chance it will burn! You can add mushrooms in step 1 to make a mushroom risotto.
- Reheat cooked arancini in the combi steam Pro oven on Mix & Match using the Crispy reheating setting, browning level 2.
APPLIANCE / FUNCTION
Miele
From sweet to savoury, from simple to elaborate – our recipe database, developed by our Miele culinary experts, contains recipes guaranteed for success! Whether it be a side or main dish, soup or dessert, very spicy or temptingly sweet, our recipes are suitable for any occasion, designed specifically for Miele appliances
