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Arancini
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Prep Time: 60 minutes
Cook Time: 180 minutes
Total Time: 240 minutes
Savor these savory deep-fried risotto balls stuffed with seasoned meat, veggies, and herbs.
Ingredients:
750ml (3 cups) chicken style liquid stock
500ml (2 cups) water
Large pinch of saffron threads
36.40 gm olive oil
1brown onion, finely chopped
440g (2 cups) arborio rice
125ml (1/2 cup) white wine
110g (1 1/2 cups) finely gratedparmesan
20g butter
50g Mozzarella Cheese Block (500g), cut into 5mm pieces
300g (2 cups) plain flour
180g (2 cups) dried (packaged) breadcrumbs
3eggs, lightly whisked
Vegetable oil, to deep fry
20g pancetta, coarsely chopped (see note)
1 small brown onion, finely chopped
1 small carrot, peeled, finely chopped
1/2 celery stick, finely chopped
1garlicclove, finely chopped
150g pork and veal mince (see note)
60ml (1/4 cup) red wine
125ml (1/2 cup) passata (tomato pasta sauce)
125ml (1/2 cup) beef stock
1small sprigfresh rosemary
1 fresh or dried bay leaf
Instructions:
In a medium saucepan over medium heat, heat the oil and sauté the pancetta, onion, carrot, celery, and garlic for about 10 minutes until they are softened. Stir occasionally.
Turn the heat up to high. Add the mince and stir with a wooden spoon to break up any lumps, cooking for 5 minutes until the mince changes color. Pour in the wine and cook for 2 minutes until slightly reduced. Stir in the passata, beef stock, rosemary, and bay leaf. Season with salt and pepper. Reduce the heat to low and simmer for 2 hours until most of the liquid is absorbed and the mixture thickens. Transfer to a heatproof bowl and let it cool slightly. Cover and chill in the fridge for 2 hours until completely cooled.
In a saucepan, bring the chicken stock, water, and saffron to a boil over high heat. Then, reduce the heat to low and let it gently simmer.
Begin by heating olive oil in a large saucepan over medium heat. Sauté onion until soft, about 5 minutes. Stir in rice until translucent, then pour in the wine and stir until absorbed. Add a ladleful of simmering stock and stir until absorbed. Continue adding stock ladle by ladle, stirring constantly, for about 20 minutes until the risotto is creamy and the rice is al dente. Off the heat, mix in parmesan and butter, cover, and let sit for 5 minutes before serving. Enjoy!
Spread the creamy risotto evenly on a large baking tray. Cover it up and allow it to chill in the fridge for 2 hours, or until it is completely cooled.
Form golf ball-sized risotto balls, create an indent with your thumbs, add a spoonful of filling and cheese, then enclose the filling within the risotto. Repeat until you have 20 balls.
Set up a flour bowl, a breadcrumb bowl, and an egg bowl. Coat a risotto ball in flour, then egg, then breadcrumbs. Transfer to a baking tray. Repeat with the rest of the risotto balls.
Pour enough vegetable oil into a large saucepan to reach one-third up the side. Heat the oil to 190°C over medium-high heat and ensure it's ready by testing with a cube of bread that should turn golden-brown in 10 seconds. Add 5 arancini and cook for 3 minutes, turning occasionally, until golden. Transfer to a tray lined with paper towel. Repeat this step with the remaining arancini in 3 more batches. Serve the arancini hot or cold.