As a family we are addicted to these, they disappear in seconds and are a great way of using up any leftover risotto.
Prep time 15min
Cook time30min
Makes 8
V
50g butter
olive oil
1 onion, peeled and finely chopped
1 garlic clove
250g risotto rice
500ml hot vegetable stock
50g Parmesan cheese, grated
salt and ground black pepper
8 mozzerella pearls
100g plain flour
2 eggs, beaten
100g white breadcrumbs
more Parmesan cheese and garlic mayonnaise to serve
Place the butter in a large pan over a low heat with a drizzle of olive oil, add the onions and cook for 15 minutes, or until soft but not coloured.
Turn the heat up to medium, add the crushed garlic and pour in the risotto rice and stir for a few minutes, to ensure every grain is coated.. Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue until the rice is cooked through – about 15 to 20 minutes. Remove from the heat, stir in the grated Parmesan and season well, then set aside to cool.
To form the arancini, scoop a portion of the cooled risotto into your hand. Place a mozzerella pearl in the centre of the rice and then wrap the risotto around it to seal completely, they shoud be the size of a golf ball. Repeat with the remaining risotto and mozzerella .
Place the flour on one plate, the beaten eggs in another and the breadcrumbs in the third. Then in this order roll each arrancini in the flour, then the beaten egg and finally in the breadcrumbs to give an even covering.
Heat the oil in a frying pan and shallow fry the arancini for 2-3min or until golden on all sides. Drain on kitchen paper, then serve with garlic mayonnnaise and more grated parmesan.