ITALIAN MASTER CHEF
These fool-proof Italian recipes make an excellent introduction to the classics and are as flavourful as they are impressive. Once you perfect these moreish arancini balls, nail our seafood risotto and hone your pasta-making skills, you might need to invest in some extra dining chairs.
Arancini
Ready in 1 hour | Makes about 18 | Serves 4-6
2 Tbsp truffle oil or olive oil
1 clove garlic, very finely diced
4 large Swiss brown or button mushrooms, finely diced
2 cups cooked risotto rice (cooked in the usual way with stock, a little white wine and seasoning; or use leftover risotto in a complementary flavour)
6-8 sage leaves, finely sliced
¼ cup finely grated parmesan
2 eggs
Celery salt
80-100g firm, stretchy mozzarella, cut into dice (you’ll need one for each ball)
½ cup flour, seasoned well with salt and pepper
½ cup panko breadcrumbs
½ cup polenta
Cooking oil, to fill a small pan to a depth of 5cm
Chutney, to serve
Heat the truffle oil in a large saucepan on medium heat and sauté the garlic and mushrooms until
