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Arancini
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 75 minutes
Delicious crispy golden rice balls, perfect for parties and gatherings.
Ingredients:
1L (4 cups) vegetable liquid stock
75g butter
1brown onion, halved, finely chopped
2garliccloves, crushed
295g (1 1/3 cups) arborio rice
125ml (1/2 cup) dry white wine
35g (1/3 cup) finely gratedparmesan or vegetarian hard cheese
2eggs, lightly whisked
6bocconcini, quartered
120g (1 1/3 cups) dried (packaged) breadcrumbs
Sunflower oil, to deep-fry
Instructions:
In a medium saucepan, bring the stock to a boil over high heat, then reduce the heat to low to simmer gently.
In a large heavy-based saucepan, melt the butter over medium heat. Sauté the onion and garlic until the onion softens, about 5 minutes. Toast the rice until it appears slightly glassy, for about 1 minute. Pour in the wine and cook until the liquid is absorbed, stirring for about 2 minutes. Add a ladleful (about 125ml / 1/2 cup) of simmering stock to the rice mixture and stir constantly until the liquid is absorbed. Repeat this process, adding stock gradually, until the rice is tender yet firm and the risotto is creamy, for about 20 minutes. Remove from heat, stir in the Parmesan, season with salt and pepper. Let it cool for 1 hour before serving.
Combine the egg with the risotto and mix thoroughly. Shape 1 tablespoon of risotto into a ball using wet hands. Press your thumbs in the center to create an indentation. Fill with a piece of bocconcini, then shape the rice around it to form a ball. Repeat to make a total of 24 rice balls.
Spread a layer of breadcrumbs on a plate, then gently coat the rice balls with the breadcrumbs until evenly covered.
Pour oil into a large saucepan, allowing it to reach a depth of 5cm. Heat over medium-high heat to 180°C (test readiness by a bread cube turning golden in 15 seconds). Add 6 rice balls and fry for 2-3 minutes until golden. Transfer to a paper towel-lined plate, cover with foil to keep warm. Repeat with remaining rice balls in 3 more batches, reheating oil. Arrange on a serving platter and serve hot.