These arancini are outrageous. A crispy flavourful crust breaks away to reveal a soft, oozy centre that makes this the ultimate comfort food. A bit more tricky to make but well worth it. You could add any ingredients you want to the risotto filling to tailor it to your liking, but these simple vegetarian flavours really hit the spot.
Preparation Time: 1 hour (plus cooling time)
Serves: 2
Ingredients
30 g butter
2 white onion
3 cloves garlic
small handful sage leaves
1 lemon
150 g arborio risotto rice
small glass of white wine
800 ml chicken/vegetable stock
50 g grated parmesan
50 g block of mozzarella, cut into two cubes
1 large egg
2 tbsp plain flour
100 g fresh breadcrumbs
400 g tin plum tomatoes
Small bunch of fresh basil
Method
1. Place half the butter in a heavy bottomed frying pan over a medium heat. Finely chop one of the onions and crush two cloves of the garlic and add to the pan.
2. Finely chop the sage leaves and peel two long strips of lemon zest using a speed peeler. Add both to the pan and cook until the onions are translucent and tender.
3. Add the rice, and fry for a few minutes, ensuring every grain of rice is coated in oil from the pan.
4. When the rice is coated and the pan is hot, squeeze over the juice of half the lemon and add the wine. Continue to stir until the liquid has evaporated fully.
5. Add the stock, one ladleful at a time, ensuring it has evaporated before adding the next ladleful. Continue this until all the stock has been used and you have a cooked, but thick risotto mixture.
6. Remove the risotto from the heat and add the remaining butter and parmesan, stirring it until well combined. Allow the risotto to cool to room temperature before moving it to the fridge to cool completely (1-2 hours).
7. Meanwhile, prepare the marinara sauce by sauteing the final onion (finely chopped) along with one clove of garlic (crushed) in a saucepan with a little olive oil. When softened and golden, add the plum tomatoes and cook until reduced. Season with salt and pepper to taste. Add fresh basil leaves and blend, using a stick blender until smooth. Keep on a low heat until needed for serving.
8. When the risotto is cooled, remove it from the fridge. Put the flour, beaten egg and breadcrumbs in separate bowls.
9. Halve the risotto mixture and roll each piece into a large ball. Press the mozzarella cubes into each rice ball, reforming the rice around the cheese to make a sphere.
10. Roll each ball in the flour, then egg, then breadcrumbs ensuring they are coated fully in each step.
11. Fry the arancini in a deep fryer at 170⁰C for 8-10 minutes or until golden brown. Serve on a bed of marinara sauce with a side salad.
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