750 ml (3 cups) chicken stock
60 ml (4 tbsp) butter
3/4 cup finely chopped onion
2 finely chopped leeks
250 ml (1 cup) finely diced mushrooms
250 ml (1 cup) Spekko Royal Umbrella Jasmine Rice
125 ml (1/2 cup) dry white wine
125 ml (1/2 cup) finely grated white cheddar cheese
1/3 cup cream
7,5 ml (1 1/2 tsp) chopped mixed fresh herbs (basil, thyme, parsley and chives)
salt and pepper
1/3 cup cubed mozzarella cheese
1/3 cup chopped ham or crispy fried bacon bits
125 ml (1/2 cup) flour
250 ml (1 cup) bread crumbs
oil for deep-frying
625 ml (1 1/2 cups) whipping cream
8 garlic cloves, crushed
4 egg yolks
1/4 cup grated Parmesan or cheddar cheese
1/4 tsp salt
30 ml (2 tbsp) butter
15 ml (1 tbsp) olive oil
4 large red onions, thinly sliced
1 clove garlic, minced
15 ml (1tbsp) fresh thyme leaves
¼ cup brown sugar
1/3 cup honey
125 ml (½ cup) red wine
125 ml (1/2 cup) red wine vinegar
First make the risotto:
1.In a saucepan bring the stock to a simmer. Cover and set aside to keep hot.
2.In a pot or large saucepan, melt 3 tablespoons of the butter over medium-high heat. Add the chopped onion and leeks sauté until transparent, about 4 minutes.
3.Add the rice and cook, stirring constantly, until rice is opaque, about 1 minute. Add mushrooms and the white wine and cook, stirring, until absorbed. While continually stirring, begin adding the stock: 1/2 cup at a time, allowing the liquid to become completely absorbed before adding the next. Cook until the rice is just tender and the risotto is creamy, about 20 minutes.
4.Add the grated cheese, heavy cream, herbs and salt and pepper and stir to combine well. Transfer to a mixing bowl or baking dish and allow to cool completely. Refrigerate until thoroughly chilled.
To assemble the arancini:
5.Remove the chilled risotto from the refrigerator and stir in 1 of the eggs. Using a small scoop or large spoon, divide the risotto into small portions. Using your hands, form the portions into rough ball shapes.
6.Press a hole into the centre of each risotto ball and stuff the centre with some of the cubed cheese and the chopped ham. Press the opening closed and roll the ball between your hands until it is smooth.
7.In a large saucepan, heat oil (enough for deep frying). Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Using a fork lightly beat the eggs. One by one, lightly dredge each risotto ball in the flour, then the beaten egg mixture, then the bread crumbs, so that each ball is completely coated.
8.Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned – about 2 minutes. Transfer to paper-lined plates to drain.
To make the custard:
9.Preheat the oven to 180 °C. Butter 4 small ramekins.
10.Combine the cream and garlic in a saucepan. Bring to a boil over medium heat. Strain the liquid through a strainer placed over a bowl. Press the garlic through the strainer and into the cream. Whisk to combine.
11.Add the egg yolks one at a time, whisking continuously. Add the cheese, salt and pepper. Pour into the prepared ramekins. Place the ramekins in a baking dish and fill with water half way up the ramekins. Bake until set, 20 to 30 minutes.
To cook the marmalade:
12.In a saucepan heat the butter and oil. Add onions, garlic and thyme and saute until garlic become fragrant.
13.Add sugar and honey and saute over medium low heat until the onions are soft and sticky.
14.Increase heat and add wine and vinegar and cook uncovered until liquid has reduced and almost looks completely evaporated. Serve warm or cold.