Ingredients

• 100mg Squirrel Gully Saffron

• 3 large cloves of Black Garlic

• 200gms of Oakwood Smallgoods Co. Smoked Salmon

• 8 cups of Chicken stock

• Small bunch of fresh thyme

• 3 tbsp of olive oil

• 1 onion , diced

• 2 cups of Arborio rice

• 1/4 of a cup of parmesan, grated

• Sea salt

• 3 eggs , beaten

• 1 cup of flour

• 2 cups of Panko crumbs

 

Method

• In a large pot , heat the chicken stock with the saffron and fresh thyme.

• In a separate pot , sauté the onions in olive oil.

• Add the Arborio rice to the onions and coat in the olive oil.

• Stir in the hot chicken and saffron stock , one ladle at a time , letting the stock absorb before adding any more. Once the risotto is cooked and you have incorporated all the stock, add sea salt and parmesan to taste.

• Fold the flaked salmon and chopped black garlic through the mix.

• Cool the risotto. Make small balls. Roll the risotto balls in flour, then egg and lastly breadcrumbs

• Deep fry the Arancini for 4 mins or until golden.