Arancini (Italian Rice Balls)
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Yields:
-
50 balls
ingredients
- 709.77 ml chicken stock or 709.77 ml broth
- 354.88 ml water
- 30 g butter
- 1 medium brown onion, finely chopped
- 1 crushed garlic clove
- 354.88 ml arborio rice
- 118.29 ml frozen peas
- 118.29 ml coarsely grated parmesan cheese
- 4 slice prosciutto, finely chopped
- salt and pepper
- 5 large bocconcini, cut into 1cm pieces
- 118.29 ml plain flour
- 3 eggs, beaten lightly
- 591.47 ml breadcrumbs, approx
- vegetable oil (for deep frying)
directions
- Place stock and water in a saucepan, bring to boil. Reduce heat to low, cover.
- Meanwhile, heat the butter in a large saucepan; cook onion and garlic, stirring until soft. Add rice; stir to coat in onion mixture. Stir in 1/2 cup of the simmering stock mixture; cook, stirring over low heat until liquid is absorbed. Continue adding the stock mixture in 1/2 cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 20 minutes or until the rice is tender.
- Stir in peas, parmesan, prosciutto, season to taste with salt and pepper. Spread risotto mixture thinly onto a large tray to cool for 30 minutes.
- Roll level tablespoons of mixture into balls; press a piece of bocconcini into the centre of each ball, roll to enclose. Coat the risotto balls in flour; shake off excess. Dip in egg and then breadcrumbs to coat.
- Heat oil in a large pan or wok; deep fry the balls in batches until lightly browned and cheese is melted in the centre. Drain on absorbent paper.
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RECIPE SUBMITTED BY
Carolyn Jay
Australia