Arancini
Delicious Italian crispy rice balls
Ingredients:
- 800ml chicken or vegetable stock
- 250g Kilombero rice
- ½ tsp salt
- Splash of white wine
- Squeeze of lemon juice
- 50g parmesan or vegetarian alternative, grated
- 150g mozzarella, chopped into chunks
- Plain flour for rolling
- 1 egg
- Milk
- 500g of dried breadcrumbs
- Vegetable oil, to cook
- Salt and Pepper to season
Method:
- Cook the rice according to the instructions on the packet using the stock. When cooked and cooled a bit, stir in the grated parmesan, a splash of white wine, a squeeze of lemon juice and season to taste, then leave to cool completely.
- Take a tablespoon of rice in the palm of your hand and shape between wet palms to form a ball of your chosen size. Poke a hole in the middle, push a cube of Mozzarella in, then plug the hole with extra rice. Repeat until all the rice is used up.
- Roll each ball in the flour
- Beat together the egg and milk to make an egg wash (about 175ml) and season. Put the breadcrumbs on to a plate. Dip each floured rice ball into the egg wash to coat, then into the breadcrumbs, heaping them on top until it is well covered.
- Heat the oil in a deep pan, no more than a third full, to 170C, or until a breadcrumb sizzles on contact.
- Lower a batch of coated balls one by one into the oil using a slotted spoon. Cook for around 8 minutes or until golden brown. Make sure the oil comes back up to temperature between batches. Once cooked, set aside on a piece of kitchen towel and dab off excess oil.
- Sprinkle with a little salt while still warm and serve hot or at room temperature with a chunky tomato sauce or salad.