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Arancini
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 75 minutes
These crispy rice balls are the perfect party appetizer.
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
Salt & freshly ground black pepper
2eggs, lightly whisked
6bocconcini, quartered
120g (1 1/3 cups) dried (packaged) breadcrumbs
Sunflower oil, to deep-fry
Instructions:
In a medium saucepan, heat the stock over high heat until it comes to a boil. Reduce the heat to low and let it simmer gently.
In a large heavy-based saucepan over medium heat, melt the butter. Stir in the onion and garlic, cooking for 5 minutes until the onion softens. Add the rice and stir for 1 minute until glossy. Pour in the wine, stirring for 2 minutes until absorbed. Gradually add a ladleful of simmering stock (about 125ml / 1/2 cup) to the rice, stirring constantly until absorbed. Repeat this process with the remaining stock until the rice is creamy and tender but still firm, about 20 minutes. Remove from heat, stir in the parmesan, and season with salt and pepper. Let it cool for 1 hour before serving.
Combine the egg with the risotto until fully mixed. Shape 1 tablespoon of risotto into a ball using wet hands. Press your thumbs in the center to create an indent, then add a piece of bocconcini and enclose it by molding the rice around it. Repeat to make a total of 24 rice balls.
Spread breadcrumbs out on a plate and coat rice balls evenly by rolling them in the breadcrumbs.
Pour oil into a large saucepan until it reaches a 5cm depth. Heat over medium-high heat until it reaches 180°C (test readiness by frying a bread cube until golden brown in 15 seconds). Fry 6 rice balls for 2-3 minutes until golden brown. Drain on paper towels, cover with foil to keep warm. Repeat with the rest of the rice balls in 3 batches, reheating oil each time. Arrange on a platter and serve hot.