The Australian Women’s Weekly Food




1 litre (4 cups) salt–reduced vegetable stock
200g Swiss brown mushrooms
2 tablespoons extra virgin olive oil
30g butter
1 small onion (80g), chopped finely
2 cloves garlic, crushed
1½ cups (300g) arborio rice
½ cup (40g) grated parmesan
1½ cups (115g) panko (Japanese) breadcrumbs
2 tablespoons thyme leaves, chopped finely
1 cup (150g) plain flour, seasoned
3 eggs, beaten lightly
14 cherry bocconcini (220g), halved vegetable oil, for deep–frying

1 Place stock in a large saucepan over high heat and bring to the boil. Reduce heat to low and keep stock hot.

2 Place mushrooms in the bowl of a food processor and process using the pulse function until finely chopped. Transfer to a bowl.

3 Heat olive oil in a large, deep heavy-based frying pan over high heat. Cook mushrooms for 6 minutes or until golden. Transfer to a bowl.

Add butter to same pan over medium heat. Cook onion, stirring, for 4 minutes or until golden. Add garlic and cook for 1 minute. Add rice and cook, stirring,

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