This tasty recipe for Arancini, stuffed rice balls coated with crumb and deep fried, comes from The Devilled Egg Online Cookery School. Enjoy
Arancini Recipe From The Devilled Egg Cookery School
Recipe for Arancini, stuffed rice balls coated with crumb and deep fried
Ingredients
| 40g | Unsalted Butter |
| 1 tablespoon | olive oil |
| 1 | small onion chopped and diced |
| 1 | Garlic Clove Finely Chopped |
| 200g | arborio rice |
| 75g | dry white wine |
| 875ml | Stock or water |
| salt and pepper | |
| 1 teaspoon | sumac |
| 50g | parmesan cheese grated |
| 1 | zest of lemon |
| 3 tablespoons | pitted green olives roughly chopped |
| 150g | cooked artichoke hearts, finely sliced |
| 2 tablespoons | chopped chives |
| 50g | plain flour |
| 100g | panko crumb |
| 2 | eggs beaten |
Method
- Heat the butter and oil in a pan
- Add the chopped onion and sweat until translucent
- Followed by the garlic, fry for one minute
- Add the sumac
- Add the rice and heat until too hot to the touch
- Pour in the wine and let it get absorbef
- Start adding the stock
- Add ladle by ladle, waiting for it to be absorbed before each addition
- Keep the pan hot and stir constantly to keep the starch moving
- Season little and often to maintain control over the flavour
- Keep tasting. When the rice has only a slight crunch left, add the sliced cheese and melt into the risotto
- Cook until al dente, adding more water if necessary
- Season one last time, adding the olives, artichoke, lemon and chives
- Spread on a tray and cool the risotto down as quickly as possible
- As soon as the risotto is room temperature, pop into the fridge until completely cool
- The risotto must be fridge cold or you wont be able to roll it
- You can use disposable rubber gloves or dampen your hands if the mixture is too sticky
- Roll the rice into small balls
- Break an egg into a bowl and whisk with a fork
- Coat in the flour and shake any excess off
- Place the balls into the egg, coat and place into the breadcrumbs
- Repeat the egg and then the breadcrumb again for a wonderfully crunchy finish
- Put these balls into the fridge to set up and preheat your deep frying oil
- Fry these for about 5 minutes on 190C
- They will be very hot, so leave to cool for a minute before serving as the molten cheese would burn the inside of your mouth
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