Recipe Arancini balls

Ingredients

  • Macphie Béchamel with Butter Sauce
  • 500g risotto rice
  • 10ml white wine
  • 1/2 onion
  • 1 garlic clove
  • 200g parmesan
  • 500g panko breadcrumbs
  • 50g basil
  • 1 tbsp tomato puree
  • 600ml vegetable Stock
  • 500g Fior Di Latte

Method

  1. In a suitable saucepan, sweat the finely chopped onion and finely grated garlic over a low heat, until soft. Once soft add the tomato puree, cook for a further 2 mins.

  2. Add the rice and stir continuously to ensure the rice doesn’t stick and its nicely coated. Then add the white wine and bring to the boil, once boiling add the vegetable stock.

  3. Simmer until the rice is al dente, and all the liquid is absorbed, approx. 20 – 25 mins. Once cooked add the grated parmesan and chopped basil, mix through.

  4. Pour out the rice mix onto a lined tray, allow to cool in a blast chiller.

  5. Once cool, roll the rice into 2-inch balls, stuff each ball with a 2cm cube of fior di latte,  closing them by gently pushing rice over the opening and reshaping the balls.

  6. Place the balls into a fridge for a few hours, allowing them to firm up.

  7. In separate suitable bowls place the flour, egg and breadcrumbs.

  8. Place the balls into the flour first, then the egg, then into the breadcrumbs, ensuring all the balls are completely covered in the breadcrumbs.

  9. Deep fry the balls at 170°C, until golden brown and piping hot.

  10. Serve with warmed Macphie Béchamel with Butter Sauce and grated parmesan.

Products used