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.