Arancini Balls
INGREDIENTS
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3½ cups (875ml) chicken or vegetable stock
40g butter
1½cups (300g) arborio rice
½ cup (125ml) dry white wine
1/3 cup (25g) grated fresh parmesan
1 egg
1 tbs olive oil
6 bocconcini or 3 buffalo mozzarella
1 cup (70g) fresh breadcrumbs - there are great Gluten Free alternatives to use.
vegetable oil to deep-fry
Method
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First make risotto by heating stock in a saucepan, until simmering. Keep hot. Melt butter in a large saucepan on medium heat. Add rice and stir for 1 minute, until translucent. Add wine and stir until evaporated.
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Add one ladle of stock, stirring constantly, until absorbed. Repeat with remaining stock, one ladle at a time, stirring constantly for 15-20 minutes, until all stock is added and rice is cooked. Remove from heat and stir through parmesan and the lightly beaten egg. Season to taste. Spread rice onto a baking tray lined with baking paper to cool completely.
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Divide cooled risotto into 12 portions. With wet hands, take one portion in your palm and make a small well in centre to form a cup. Place a piece of mozzarella in the centre of rice. Fold over rice to enclose mixture and shape into a ball. Roll balls in breadcrumbs and set aside.
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Heat the oil in a large saucepan on high until a cube of bread sizzles on contact. Deep-fry rice balls in batches for 4 minutes, turning, until golden. Drain on paper towel and serve immediately.
Options - they are endless
You can place some pine nuts in the middle with the mozzarella if you like - just dry fry them until they brown to release their lovely nutty flavour.
Sometimes I use a soft goats cheese instead of mozzarella and even some persian fetta would taste great too.
Also if you can fry some chunks of pancetta and add it to middle with the cheese or mix it through the rice before you make the balls.