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Mini arancini balls
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Prep Time:
310 minutes
Cook Time:
40 minutes
Total Time:
350 minutes
Elevate your event with delectable arancini bites.
Ingredients:
  • 573.75 gm salt reduced chicken style liquid stock
  • 200.00 gm arborio rice
  • 18.20 gm olive oil
  • 20g butter
  • 1 brown onion, finely chopped
  • 100g prosciutto, finely chopped
  • 40.00 ml pine nuts, chopped
  • 125g mozzarella cheese, grated
  • 125.00 ml finely grated parmesan cheese
  • 82.50 ml plain flour
  • 2 eggs, lightly whisked
  • 750.00 ml dried breadcrumbs
  • extra-light olive oil, for deep-frying
  • Salt, to season
Instructions:
  • In a saucepan, bring the stock to a boil over high heat. Stir in the rice and cover with a lid. Reduce heat to low and cook for 10 minutes. Remove from heat and let it sit covered for an additional 10 minutes until the liquid is absorbed. Transfer to a bowl.
  • In a skillet over medium heat, warm oil and butter. Add onion, prosciutto, and pine nuts. Cook for 8 to 10 minutes, stirring occasionally, until the onion softens and the prosciutto crisps slightly.
  • Combine the flavorful onion mixture and cheeses with the rice, ensuring everything is well mixed. Season generously with salt and pepper. Allow it to cool before refrigerating for 4 hours.
  • Form the mixture into balls using a tablespoon. Coat each ball in flour, then egg, then breadcrumbs. Arrange the coated balls on a tray and chill in the refrigerator for 30 minutes.
  • Preheat oven to 180°C. Heat oil in a large saucepan over medium heat. Cook balls until golden in batches for 5 to 6 minutes. Transfer to a rack in the oven to keep warm. Serve the arancini balls warm.

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