Crispy Arancini

Name: Crispy Arancini
Ingredients: 1 tbsp olive oil; 1 tbsp butter; 3 None large shallots, finely chopped; 1 stalk celery, finely chopped; 2 cloves garlic, minced; 7 oz Arborio rice; 1/2 tsp ground saffron; 1/2 cup white wine; 3 cups chicken stock, warmed; 2 oz Parmesan cheese, grated; 6 oz baby bocconcini, drained, halved; 1 3/4 cups breadcrumbs; None None vegetable oil, for deep-frying

13 ingredients

3 steps

Ingredients

1 tbsp olive oil
1 tbsp butter
3 None large shallots, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
7 oz Arborio rice
1/2 tsp ground saffron
1/2 cup white wine
3 cups chicken stock, warmed
2 oz Parmesan cheese, grated
6 oz baby bocconcini, drained, halved
1 3/4 cups breadcrumbs
None None vegetable oil, for deep-frying

Directions

1

Heat olive oil and butter together in a large deep-frying pan over medium heat. Saute shallots, celery and garlic for 2-3 mins, until tender. Add rice and saffron. Cook for 1 min. Add wine and cook for 1 min, stirring, until absorbed. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins. Add Parmesan and season. Let cool.
2

Roll heaped tablespoonfuls of risotto into balls. Stuff each with a piece of bocconcini then coat in breadcrumbs.
3

Heat oil in a heavy-bottomed saucepan to 350°F. Deep-fry arancini for 2-3 mins, until golden. Drain on paper towels. Serve hot or cold.