Four Cheese Arancini

Name: Four Cheese Arancini
Ingredients: 1 tbsp extra virgin olive oil; 1 None small onion, finely chopped; 1 stalk celery, chopped; 1 clove garlic, minced; 14 oz Arborio rice; 1/2 cup dry white wine; 6 cups hot chicken stock; 1/3 cup four cheese mix; 3 tbsp butter, chopped; 1 None lemon, zested and juiced; 1/3 cup fresh herbs, chopped; 1 cup all-purpose flour, seasoned + 2 tbsp; 2 None eggs, lightly beaten; 2/3 cup breadcrumbs; None None canola oil for shallow-frying; None None mixed greens, to serve; None None tomato salsa, to serve

17 ingredients

3 steps

Ingredients

1 tbsp extra virgin olive oil
1 None small onion, finely chopped
1 stalk celery, chopped
1 clove garlic, minced
14 oz Arborio rice
1/2 cup dry white wine
6 cups hot chicken stock
1/3 cup four cheese mix
3 tbsp butter, chopped
1 None lemon, zested and juiced
1/3 cup fresh herbs, chopped
1 cup all-purpose flour, seasoned + 2 tbsp
2 None eggs, lightly beaten
2/3 cup breadcrumbs
None None canola oil for shallow-frying
None None mixed greens, to serve
None None tomato salsa, to serve

Directions

1

Heat oil in heavy-bottomed saucepan over medium heat. Saute onion, celery and garlic for 3-4 mins, until tender. Add rice and cook, stirring, for 1 min. Add wine and cook, stirring, for 1 min, until liquid is almost absorbed. Add hot stock, 1 cup at a time, stirring between additions until liquid has been absorbed, around 15-20 mins. Remove from heat. Add cheese, butter, lemon zest, lemon juice and herbs. Season. Cover and let cool completely.
2

Shape mixture into 12 patties. Dredge in flour, egg then breadcrumbs. Chill for 15 mins.
3

Heat canola oil in large heavy-bottomed frying pan over medium heat. Fry arancini for 1-2 mins per side, until golden. Drain on paper towels. Serve hot with mixed greens and tomato salsa.