Arancini - Italian Rice Balls

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READY IN: 1hr
YIELD: 18 balls
UNITS: US

INGREDIENTS

Nutrition
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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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