Arancini

Name: Arancini
Ingredients: 1 tbsp vegetable oil + extra, to shallow-fry; 1 None medium onion, finely chopped; 2 cloves garlic, finely chopped; 3.5 oz Arborio rice; 2 None vegetable bouillon cubes, dissolved in 4 cups water, warmed; 2 oz Parmesan cheese, grated; 1 cup all-purpose flour; 3 None eggs, lightly whisked; 2 cups stuffing mix; 5.25 oz pesto, to serve; None None mixed greens, to serve

11 ingredients

3 steps

Ingredients

1 tbsp vegetable oil + extra, to shallow-fry
1 None medium onion, finely chopped
2 cloves garlic, finely chopped
3.5 oz Arborio rice
2 None vegetable bouillon cubes, dissolved in 4 cups water, warmed
2 oz Parmesan cheese, grated
1 cup all-purpose flour
3 None eggs, lightly whisked
2 cups stuffing mix
5.25 oz pesto, to serve
None None mixed greens, to serve

Directions

1

Heat 1 tbsp oil in a large heavy-bottomed saucepan over medium heat. Add onion and garlic. Cook for 5 mins, or until soft. Add rice and cook for 1 min. Reduce heat. Gradually add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more. Add Parmesan. Cover and let cool.
2

Shape into balls then coat in flour, eggs then stuffing mix.
3

Heat extra oil in a large, deep frying pan over high heat. Working in batches, shallow-fry arancini for 5 mins, or until golden. Drain on paper towels. Serve arancini with pesto and mixed greens.