Thursday, November 20, 2014

Arancini Balls
This recipe is a very basic recipe of Arancini. Please feel free to flavour the risotto, if you prefer, with mushrooms, pumpkin etc.

1 Onion, chopped
2 tsp crushed garlic
Salt & pepper, to taste
2 Cups Arborio rice
4 Cups Hot Chicken stock (or vegetable)
Saffron threads (steeped into the Chicken stock)

Sauté the onion and garlic in some oil for a few minutes then add the rice and stir to coat.

Pour over the stock and stir to combine. Cover and simmer for 15-20 minutes on low until the liquid is absorbed and the rice soft, stirring every few minutes.

Uncover and stir roughly for about 1 minute to release the starch, then leave to cool in the fridge.
(You can make this the day before)

Risotto Mix
1//3 Cup parmesan cheese, grated
2 eggs
1.5 Cups Panko Crumbs
Baby Bocconcini

Lightly mix in the Parmesan Cheese to the Risotto mix.

Scoop up some rice (about egg size) and lightly squeeze into a ball (this helps if your hands are slightly wet). Press an indent with your finger to the middle of the ball and push in the baby bocconcini and cover with a little bit more rice.

Coat the ball in the beaten egg and then into the Panko Crumbs. Place on a plate and refrigerate until ready.

Heat up some oil and fry for a few minutes on each side until crispy and golden.

*I served these Arancini Balls with some Homemade Pasta Sauce but you can serve them with a big salad or some Aioli.

*These can be made ahead and fried on the day. They can also be reheated in a low/med oven for 15-20 minutes.