Arancini Balls

A hearty yet delightfully moreish dish the whole family can enjoy. You can adapt and add fresh herbs, sundried tomatoes and more.

Ingredients

Olive oil

150g butter

350g risotto rice

1 large garlic clove crushed

1 onion

150g Parmesan cheese grated

Mozzarella Cheese

Sundried Tomatoes or sundried tomato paste

1L Chicken stock

250ml dry white wine

Coating

150g plain flower

3 eggs lightly beaten

150g breadcrumbs or Panko crumbs if you have

Method

Heat the oil and butter in a saucepan. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins. Add the garlic and cook for another min. Stir in the rice and pour in the wine. Bring to the boil and cook until the liquid is reduced by half. Keep adding the stock and simmer, stirring continuously, until most of the liquid is absorbed (20-25 min) Mix in the Parmesan and then remove from heat and spread out onto a baking tray and leave to cool to room temperature.

Roll out a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball.

Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre.