GRAZING HEAVEN

We show you how to create a beautiful antipasti board to share with family and friends.

MUSHROOM ARANCINI

PREP + COOK TIME 1 HOUR 25 MINUTES(+ FREEZING TIME) MAKES 28

1 litre (4 cups) salt−reduced vegetable stock

200g Swiss brown mushrooms

2 tablespoons extra virgin olive oil

30g butter

1 small onion (80g), chopped finely

2 cloves garlic, crushed

1½ cups (300g) arborio rice

½ cup (40g) grated parmesan

1½ cups (115g) panko (Japanese) breadcrumbs

2 tablespoons thyme leaves, chopped finely

1 cup (150g) plain flour, seasoned

3 eggs, beaten lightly

14 cherry bocconcini (220g), halved vegetable oil, for deep−frying

1 Place stock in a large saucepan over high heat and bring to the boil. Reduce heat to low and keep stock hot.

2 Place mushrooms in the bowl of a food processor and process using the pulse function until finely chopped. Transfer to a bowl.

3 Heat olive oil in a large, deep heavy−based frying pan over high heat. Cook mushrooms for 6 minutes or until golden. Transfer to a bowl.

4 Add butter to same pan over medium heat. Cook onion, stirring, for 4 minutes or until golden. Add garlic and cook for 1 minute. Add rice and cook, stirring, for 2 minutes until well coated.