Roast Chicken and Arancini served with Buttered White Mushrooms and Parmesan Sauce

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Print Recipe
Roast Chicken and Arancini served with Buttered White Mushrooms and Parmesan Sauce
Roasted chicken and risotto rice balls, crumbed and deep fried, served with pan fried white mushrooms and Parmesan béchamel sauce.
Course Main Dish
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 2 tbsp Butter
  • 2 white onions chopped
  • 500 g risotto rice
  • 250 ml The Mentors Semillon
  • 2 litres hot, prepared vegetable stock
  • 1 lemon peel grated
  • 2 large chicken breasts
  • salt to taste
  • pepper to taste
  • 1 tbsp olive oil
  • 1 punnet white mushrooms of your choice
  • 100 g Butter
  • 2 tbsp Flour
  • 500 ml milk
  • 100 g Parmesan cheese freshly grated, and extra to garnish
  • 2 eggs whisked
  • 2 cups bread crumbs
  • 1 litre vegetable oil
Course Main Dish
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 2 tbsp Butter
  • 2 white onions chopped
  • 500 g risotto rice
  • 250 ml The Mentors Semillon
  • 2 litres hot, prepared vegetable stock
  • 1 lemon peel grated
  • 2 large chicken breasts
  • salt to taste
  • pepper to taste
  • 1 tbsp olive oil
  • 1 punnet white mushrooms of your choice
  • 100 g Butter
  • 2 tbsp Flour
  • 500 ml milk
  • 100 g Parmesan cheese freshly grated, and extra to garnish
  • 2 eggs whisked
  • 2 cups bread crumbs
  • 1 litre vegetable oil
Instructions
  1. Heat the butter in a large saucepan and sauté the onions until golden brown. Add the risotto rice and pan fry for about 3 to 4 minutes.
  2. Add the wine and let it cook away into the rice. Start adding large soup ladles full of stock into the rice and let it bubble away. Repeat the process until the stock is finished and the rice is cooked. Set aside to cool.
  3. Season the chicken breasts with salt and pepper and pan fry in the olive oil until golden brown and cooked through. Remove from the heat and let it cool. Roughly chop the chicken breasts and mix into the risotto.
  4. Pan fry the mushrooms for 3-4 minutes in the leftover pan juices and set aside.
  5. Make the béchamel sauce by heating the butter in a sauce pan. Quickly stir in the flour with a whisk until well-blended and slowly start adding the milk in batches while stirring vigorously until the sauce has thickened. Add the Parmesan and stir until melted away.
  6. Make the arancini by rolling balls just smaller than a golf ball, dipping it in the egg and rolling the balls in the bread crumbs. Deep-fry in the hot oil for 6-8 minutes until golden brown.
  7. Serve with Parmesan béchamel sauce and grated Parmesan.
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