Arancini

Name: Arancini
Ingredients: 3 cups chicken stock; 2 tbsp butter; 1 medium onion, finely chopped; 1 clove garlic, crushed; 1 1/2 cups arborio rice; 1/2 cup frozen peas; 1/2 cup coarsely grated Parmesan cheese; 4 slices prosciutto, finely chopped; 5 large fresh mozzarella balls, cut into pieces; 1/2 cup flour; 3 None eggs, lightly beaten; 2 1/2 cups breadcrumbs; None None Vegetable oil, for deep-frying

13 ingredients

5 steps

Ingredients

3 cups chicken stock
2 tbsp butter
1 medium onion, finely chopped
1 clove garlic, crushed
1 1/2 cups arborio rice
1/2 cup frozen peas
1/2 cup coarsely grated Parmesan cheese
4 slices prosciutto, finely chopped
5 large fresh mozzarella balls, cut into pieces
1/2 cup flour
3 None eggs, lightly beaten
2 1/2 cups breadcrumbs
None None Vegetable oil, for deep-frying

Directions

1

Place the stock and 1 1/2 cups water in a medium saucepan on high heat. Bring to a boil. Reduce heat to low; cover and leave to simmer.
2

Meanwhile, heat the butter in a large saucepan on medium heat. Saute the onion and garlic stirring, until soft. Add the rice and saute for 1 min. Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
3

Stir in the peas, Parmesan cheese and prosciutto and season to taste. Spread the risotto mixture thinly onto a large baking pan and cool for 30 mins.
4

Roll level tablespoons of the mixture into balls. Press a piece of mozzarella into the center of each ball, and roll to enclose. Coat the risotto balls in flour, shaking off the excess. Dip the balls in the egg, then the breadcrumbs, to coat.
5

Heat the vegetable oil in a large skillet or wok on medium-high heat. Deep-fry the risotto balls, in batches, until browned lightly and the cheese is melted in the center. Drain on paper towels.