In a large pot, saute butter, garlic and onion on a medium heat until soft. Add rice and cook for a few minutes or until the grains start to turn translucent. Add your dried herbs into the mix.
Add in chicken stock into rice mix, 0.5 cup at a time and keep stirring it until it cooks to al dente. Season with salt, pepper and parmesan.
Spread it out on a baking sheet and let it cool down in the fridge.
Arrancini:
Mix the risotto mix with peas and ham to even consistency.
Divide the mix into 12 balls, then thumb through a small ball of mozzarella.
Re-form the ball and lightly dust with flour, coat with egg, then crumbed with breadcrumbs.
Deep fry the arrancini until golden brown and set aside to cool.
Aioli
Mix the mayo with minced Garlic, Salt and Pepper to taste.
Notes for Trish:
Parmesan - just buy the cheapest one, if shaved/shredded better
Mozzarella - just buy the shredded better (pizza type is also fine)
Can we buy Pre-made mayo for them to share?
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
