Recipe: Arancini

So these little balls of goodness are absolutely delicious. The recipe makes enough that you could easily make them for a party where they’d be a crazy center piece and probably everyone would be impressed by them but I have to say they’re a ton of work. While most recipes call for already made risotto, the part where you make the risotto is the least work by far. Even with ready-made risotto you’re looking at a battering and breading process and then frying. To me that always produces delicious results, a ton of dishes, and exhaustion. So make these if you like getting at least 4 bowls and 2 pans dirty and you have the energy of a 6 year old at a birthday party.

Arancini

AuthorMabDifficultyIntermediate

Yields12 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Ingredients
 800 ml chicken stock
 250 g arborio rice
 ¼ tsp salt
 50 g parmesan, grated
 150 g mozzerella, grated
 1 egg
 170 g flour
 500 g breadcrumbs
 vegetable oil, for frying

Directions
1

Make the risotto by bringing the stock to the boil in a saucepan.

2

Add to the pan the rice, salt and saffron. Bring back up to the boil, then turn down the heat and simmer on a medium heat until the stock has been absorbed.

3

Let risotto cool completely.

4

Stir the mozzarella into the cool rice then roll a tablespoonful between wet palms to form a ball. Repeat until all the rice is used up.

5

In a separate bowl, beat together the egg, flour and enough water to make a thick batter (about 175ml), and season. Put the breadcrumbs on a separate plate.

6

Heat the oil in a deep pan, no more than a third full, to 170C, or until a breadcrumb sizzles on contact.

7

While you wait for the oil to heat, dip each rice ball into the batter to coat, then roll in the breadcrumbs until well covered.

8

Cook in batches until golden brown and drain on kitchen towel.

Adapted from The Guardian

Ingredients

Ingredients
 800 ml chicken stock
 250 g arborio rice
 ¼ tsp salt
 50 g parmesan, grated
 150 g mozzerella, grated
 1 egg
 170 g flour
 500 g breadcrumbs
 vegetable oil, for frying

Directions

Directions
1

Make the risotto by bringing the stock to the boil in a saucepan.

2

Add to the pan the rice, salt and saffron. Bring back up to the boil, then turn down the heat and simmer on a medium heat until the stock has been absorbed.

3

Let risotto cool completely.

4

Stir the mozzarella into the cool rice then roll a tablespoonful between wet palms to form a ball. Repeat until all the rice is used up.

5

In a separate bowl, beat together the egg, flour and enough water to make a thick batter (about 175ml), and season. Put the breadcrumbs on a separate plate.

6

Heat the oil in a deep pan, no more than a third full, to 170C, or until a breadcrumb sizzles on contact.

7

While you wait for the oil to heat, dip each rice ball into the batter to coat, then roll in the breadcrumbs until well covered.

8

Cook in batches until golden brown and drain on kitchen towel.

Arancini

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