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Crunchy arancini recipe
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulge in irresistible, gooey risotto balls - the ultimate party favorite.
Ingredients:
  • 115g (1¼ cups) dried breadcrumbs
  • 75g (1/2 cup) plain flour
  • 2 eggs
  • 100g fresh mozzarella, cut into 2cm cubes
  • Vegetable oil, to deep fry
  • Tomato pasta sauce, heated, to serve
  • 1L (4 cups) salt-reduced chicken stock
  • Large pinch saffron threads
  • 18.20 gm extra virgin olive oil
  • 40g butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 330g (1 1/2 cups) arborio rice
  • 125ml (½ cup) dry white wine
  • 40g (½ cup) shredded parmesan
Instructions:
  • In a saucepan over high heat, bring the stock and saffron to a gentle simmer. Reduce the heat and maintain the simmer.
  • In a saucepan over medium heat, combine olive oil and half the butter. Sauté onion and garlic for 5 minutes until soft. Add rice and cook for 2-3 minutes until slightly glassy. This step ensures even cooking of the rice.
  • Pour in the wine and stir until it's absorbed. Add 1 ladleful of stock, stirring until absorbed. Repeat with additional stock, one ladleful at a time, for 20 minutes or until the rice is tender with a slight firmness. Take off the heat, mix in parmesan and the rest of the butter, and season to taste.
  • Spread the risotto on a lined tray with sides, let it cool slightly, cover with plastic wrap, and refrigerate overnight until completely chilled.
  • Prepare the station: breadcrumbs on a tray, flour on a plate, and lightly whisked eggs in a bowl.
  • Take 1⁄3 cup of risotto and form it into a ball. Press a dent in the center of the ball, add a piece of mozzarella, and wrap the risotto around it. Repeat this process to create a total of 12 cheese-filled risotto balls.
  • Shape the risotto balls into a cone using your hands. Roll each ball in flour, then dip in egg and coat with breadcrumbs by pressing gently. Chill the balls on a baking tray in the fridge for 30 minutes.
  • In a deep saucepan over medium-high heat, heat up the oil to 170°C. Cook the arancini in batches, turning occasionally, until golden brown, for 6-8 minutes. Drain them on paper towel and serve with sauce for dipping.

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