Arancini - Italian Rice Balls
Ready In: 1 hr
Yields: 18 balls
Ingredients
- 2 1⁄2 cups reduced-sodium chicken broth
- 1 tablespoon olive oil
- 1 onion, chopped finely
- 1 garlic clove, crushed
- 1⁄2 cup arborio rice
- 1⁄2 cup dry white wine
- 1⁄2 cup frozen peas
- 40 g ham, chopped finely
- 1⁄2 cup parmesan cheese, finely grated
- 100 g mozzarella cheese
- 1 egg, lightly beaten
- plain flour
- 1 egg, lightly beaten (extra)
- 1 tablespoon milk
- 1 cup dry breadcrumbs
- vegetable oil, for deep frying
Directions
- Bring stock to boil in a medium pan. Reduce the heat to low and keep hot.
- Heat the olive oil in a medium saucepan, add onion and garlic and cook stirring until onion is soft but not coloured. Add rice and cook stirring through until rice is translucent (about 2 minutes). Add the wine and stir through until liquid evaporated.
- Add about 1/3 cup of the hot stock, and stir over a low-medium heat until the liquid is absorbed. Repeat until all the stock is used (about 25 minutes).
- Stir in the peas and ham and salt & pepper to taste. Remove from heat and gently fold in parmesan cheese. Transfer the risotto to a bowl and cool.
- Chop the mozzarella into 18 pieces.
- Stir the egg into the risotto. Roll 2 level tablespoons of risotto into a ball; press a piece of mozzarella into the centre of each ball; roll to enclose. Toss the balls in flour, shake away excess. Dip into the combined extra egg and milk and coat in breadcrumbs. Makes 18 balls.
- Heat vegetable oil in a deep saucepan, deep ry the arancini in batches until they are browned and heated through.
- Drain on absorbent paper. Serve hot.
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