Arancini rice balls recipe
Arancini rice balls recipe
A true Italian classic, these creamy arancini rice balls surround a nugget of mozzarella and are coated in crispy breadcrumbs.
Prep Time
45
Cook Time
15
Risotto ingredients
- of asparagus, (about 125g), woody stems removed : 1 bunch
- vegetable or chicken stock cube : 1
- Filippo Berio Mild and Light olive oil : 2 tbsp
- chopped onion : 1
- garlic, chopped : 2 cloves
- risotto rice : 300g
- dry white wine : 100ml
- broad beans, blanched and podded : 100g
- Finely grated zest and juice of : 1 lemon
- freshly chopped mint : 30g
- freshly chopped flat leaf parsley : 2 tbsp
- freshly grated Parmesan cheese : 50g
- ball mozzarella, cut into 18 small cubes : 150g
- alt and freshly ground black pepper :
Risotto method
- Finely chop the asparagus, leaving the tips whole. Cook in a saucepan of simmering water for 2 minutes, until al dente. Drain, reserving the water. Pour this water over the stock cube and dissolve, add boiling water to make up to 900ml and stir.
- Meanwhile heat the Filippo Berio Mild and Light olive oil in a large frying pan and cook the onion and garlic over a low heat for 2-3 minutes until soft and translucent. Stir in the rice, increase the temperature and cook for 1 minute until the grains are coated in the oil and onion mixture.
- Pour in the wine and cook for 2-3 minutes until absorbed. Gradually add the hot stock, 125ml at a time, stirring constantly until most of the liquid has been absorbed. Cook for about 15 minutes so that the stock has been absorbed and the rice is creamy, but firm.
- Stir in the broad beans, asparagus tips and stalks and cook for 2-3 minutes until heated through. Stir in the lemon zest and juice, mint, parsley, salt, pepper and Parmesan cheese.
- Spread the risotto into a lipped tray and leave to cool to room temperature.
- Scoop the cooled risotto into 18 equal portions, slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, enclose the cheese in the rice and roll it into a ball. Repeat.
Coating ingredients
- plain flour : 150g
- large eggs, beaten : 3
- fine dried breadcrumbs : 150g
- Filippo Berio Mild and Light olive oil for deep frying :
Coating method
- Put the flour, eggs and breadcrumbs into three separate bowls. Dip each prepared risotto ball into the flour, followed by the eggs and then breadcrumbs. Transfer to a tray and set aside.
- Half-fill a large, heavy-based saucepan with the Filippo Berio Mild and Light olive oil and heat over medium-low until it reads 170ºC on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds.
- Using a slotted spoon, lower the risotto balls into the oil in batches and cook for 4 minutes until golden brown. Set aside on a tray lined with kitchen roll.
- There's a slight crunch to every bite that gives way to a gooey soft centre, enhanced with a dash of mint and squeeze of lemon. These tasty treats are ideal as a snack, starter or side dish.
