Ingredients
Makes: 8 balls
Prep: 30 mins
Cooking: 15 mins
- 30g butter
- 1 shallot or ¼ small onion, diced
- 1 clove garlic, crushed
- 100g arborio rice
- 40ml white wine
- 280ml chicken stock
- 45g grated parmesan cheese
- 1 tbsp chopped parsley
- Salt & pepper
- 2 eggs
- 200g plain flour
- 200g breadcrumbs
- 500ml vegetable oil for frying
- 8 tbsp marinara/tomato sauce
- Parmesan & fresh basil to serve
Method
- Into a medium saucepan, melt the butter, and to this add the shallot & garlic and cook to soften.
- Add in the rice and stir to coat and cook over medium/low heat for 1 minute.
- To this, add the wine and stir to combine and allow to absorb.
- Add 1/2 of the stock and stir until absorbed before adding the next 1/2.
- Once all the stock has been absorbed, cook until you have a creamy risotto, and the rice is tender.
- Add in the parmesan and chopped parsley & adjust the seasoning at this point.
- Transfer it onto a lined baking tray, spread out and chill for 40 mins.
- Once chilled, divide the risotto into 8 balls and roll into shape.
- Place the flour, whisked egg and breadcrumbs into three bowls and roll the balls in flour, egg and breadcrumbs and set aside.
- Heat the oil to 180 °C and carefully place the arancini balls in the oil and cook until golden brown all over.
- You can keep them warm on a tray in the oven while the others are cooking.
- Spoon the warm marinara sauce on the plate and place two arancini on top with a grating of parmesan cheese, basil and enjoy.
