- 2 tbsp olive oil
- 15g unsalted butter
- 1 onion, chopped
- 1 large clove crushed, crushed
- 350g risotto rice
- 150ml dry white wine
- 1.2l hot chicken or vegetable stock
- 150g parmesan, finely ground
- 1 lemon, finely chopped
- 150g ball mozzarella, engraved with 18 small pieces
- vegetable oil, deep frying
- 150g clear flour
- 3 large eggs, beaten lightly
- 150g good dried breadcrumbs (panko works well
We heat the oil and butter in a pan until it foams. Add the onion and a pinch of salt and fry gently on low heat for 15 minutes, or until soft and turning. Add the garlic and cook for another minute. Add the rice and cook for another minute, then pour in the wine. Bring to a boil and cook until the liquid is reduced by half. Pour half of the stock and boil, stirring continuously, until most of the liquid is absorbed. Add the remaining stock as ladleful while the rice absorbs the liquid, stirring, until the rice is cooked (this should take 20-25 minutes). Combine parmesan and lemon with seasoning season. Spread the risotto on a tray with lips and let it cool to room temperature.
Scoop the risotto which has been reduced to 18 equal parts – it should be larger than a golf ball. Fill the risotto ball in your hand and place a slice of mozzarella in the center, then add the cheese to the rice and roll it into a ball. Repeat with the remaining risotto balls.
Place flour, eggs, and bread crumbs in three separate deep containers. Dip each risotto ball into the flour, followed by the eggs and finally, the bread crumbs. Transfer to a tray and set aside.
Fill half of a large, heavy pan with vegetable oil and heat over medium heat until it reaches 170C on a cooking thermometer or until a slice of bread turns golden brown in oil for 45 seconds. Dip the risotto balls in the oil and cook for 8-10 minutes, or until golden brown and melt in the middle. Place next to a tray full of clean kitchen towel.
Eat warm arancini, or serve with a tomato base sauce to top it off.
here your dish is ready.