Rocksalt's Mushroom Arancini.
Rocksalt's Mushroom Arancini.

Rocksalt's Mushroom Arancini recipe

JASON Faint, owner and head chef at Rocksalt restaurant in Gladstone, has shared this recipe. 


You will need:

Chopping board
Wooden spoon
Large based pot

300g Mushrooms (whatever you like)
10g Dried porcini
1.5ltr vegetable stock (or chicken stock or water)
500g Arborio rice
100ml white wine
Knob of butter
Knob parmesan cheese
2 cloves crushed garlic
1 onion

The above quantities are just a guide, you can add as little or as much as you like of the above to your preferred taste. 

Start by making your flavored stock. The key to any risotto is a good base of flavor.

We use vegetable stock, which you can purchase from the supermarket or make at home using any vegetables you like.

To this we add dried porcinis and any mushroom trimmings we have.

Simmer for 5 mins this to infuse flavors into stock and set aside hot.

To start base risotto chop 1 onion into small dice, crush 2 cloves or garlic and add all into pre-heated med-low tempter pot with a little oil.

Cook this without color until onion is translucent.

Add a little butter and also add the rice to the pot and stir to coat rice in the fats.

You want to toast the rice at this stage. To do this just turn the heat up slightly and get plenty of heat into the pot.

If it sticks at any stage don't worry too much, just loosen it with wooden spoon.

Once you start to get a little color add in white wine and allow to reduce completely.

While that is reducing, chop mushrooms to desired size and add these to the rice.

Once wine has been reduced you can start adding the stock, add half the stock in and allow to cook.

Once it has been absorbed add the remaining stock and stir occasionally until the rice is cooked.

If the stock has been completely absorbed but the rice remains uncooked then simply add a little hot water and continue the cooking process.

At this stage you can then add a knob of cold butter, parmesan, salt and pepper and taste to ensure the taste is correct.

The key to this dish is getting the rice dry enough to roll and also that the rice has lost its "al dente" state.

Once you are happy with the flavor you can set aside on a flat tray to cool before placing in your fridge wrapped.

Once cold you can start to roll these into balls, with whatever melting cheese you desire. We use Spanish manchego.

Simply crumb with polenta or any type of crumb you like and serve by themselves or with mayonnaise with a little garlic and lemon.

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