From Padddock to plate banner

Saffron arancini


100mg Squirrel Gully Saffron
3 large black garlic cloves
200g smoked salmon
8 cups chicken stock
small bunch fresh thyme
3 tbsp olive oil
1 onion, diced
2 cups, Arborio rice
1/4 cup parmesan, grated
sea salt
3 eggs, beaten
1 cup flour
2 cup panko crumbs

In a large pot, heat the chicken stock with the saffron and fresh thyme. In a separate pot, sauté the onions in olive oil. Add the Arborio rice and coat in the oil. Stir in the hot chicken and saffron stock, one ladle at a time, letting the stock absorb before adding more. Once you have incorporated all the stock, add sea salt and parmesan to taste. Fold the flaked salmon and chopped black garlic through the mix. Cool the risotto. Make small balls. Roll the risotto balls in flour, then egg and breadcrumbs. Deep fry the arancini for 4 minutes or until golden.

Recipe courtesy of Squirrel Gully Saffron

From Paddock to plate badge