Arancini

Name: Arancini
Ingredients: 1 tablespoon vegetable oil + extra, to shallow-fry; 1 onion medium, finely chopped; 2 cloves garlic finely chopped; 3 1/2 ounces arborio rice; 2 vegetable bouillon cubes dissolved in 4 cups water, warmed; 2 ounces Parmesan cheese grated; 1 cup all-purpose flour; 3 eggs lightly whisked; 2 cups stuffing mix; 5 1/4 ounces pesto to serve; mixed greens to serve

11 ingredients

3 steps

Ingredients

1 tablespoon vegetable oil + extra, to shallow-fry
1 onion medium, finely chopped
2 cloves garlic finely chopped
3 1/2 ounces arborio rice
2 vegetable bouillon cubes dissolved in 4 cups water, warmed
2 ounces Parmesan cheese grated
1 cup all-purpose flour
3 eggs lightly whisked
2 cups stuffing mix
5 1/4 ounces pesto to serve
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.