Fennel and gruyere arancini balls

Babiche Martens

Fennel provides a subtle surprise flavour and crunch alongside the oozy gruyere cheese in these delicious deep-fried arancini balls. Add a dollop of aioli for an extra touch.

Ingredients

1 Tbsp	Olive oil
20 g	Butter
½	Onions, chopped finely
½ head	Fennel, chopped finely (Main)
2	Garlic cloves, crushed
1 cup	Risotto rice
½ cup	White wine
3 cups	Chicken stock
10 g	Butter
½ cup	Grated parmesan cheese
50 g	Gruyere cheese, cut into cubes (Main)
2	Eggs, whisked with a fork
1 cup	Breadcrumbs
1 dash	Oil, for cooking
½ cup	Aioli, to serve
1 Tbsp	Chopped parsley, to garnish

Directions

1. Heat the oil and butter in a medium-sized pot. Add the onion, fennel and garlic, cooking for 5 minutes until softened but not browned.
2. Add the risotto rice and stir through for 2 minutes. Pour in the wine, and cook until it has been absorbed. Add the stock one cup at a time, allowing it to be fully absorbed before adding the next. When all the liquid is absorbed, remove from the heat. Stir through the butter and parmesan then allow the mixture to cool completely.
3. Roll the cooled mixture into balls, placing a cube of gruyere into the centre of each ball.
4. Dip the balls into egg and breadcrumbs, place on a tray and refrigerate until ready to cook.
5. Either cook the arancini in a deep fat fryer or half-fill a pot with oil and cook in batches for 2 or 3 minutes, turning if need be.
6. Serve with a small bowl of aioli for dipping and a sprinkle of parsley.

More fennel flavours from Angela

• Pork fillet with fennel and squashed tomatoes
• Black spaghetti with fennel and prosciutto