Recipe

Arancini

Sep 30, 2011 2:00pm
  • 1 hr 30 mins cooking
  • Makes 24 Item
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Ingredients

Arancini
  • 2 cup (500ml) chicken stock
  • 1/2 cup (125ml) dry white wine
  • 45 gram (1½ ounces) butter
  • 1 (80g) brown onion, chopped finely
  • 1 clove garlic, crushed
  • 1 cup (200g) arborio rice
  • 1/3 cup (25g) finely grated parmesan cheese
  • 1/3 cup (35g) coarsely grated mozzarella cheese
  • 24 (240g) feta-stuffed green olives
  • 1/3 cup (35g) packaged breadcrumbs
  • vegetable oil, for deep-frying

Method

Arancini
  • 1
    Combine stock and wine in a medium saucepan; bring to the boil. Reduce heat; simmer, covered.
  • 2
    Meanwhile, melt butter in a medium saucepan over high heat; cook onion and garlic, stirring, until onion softens. Add rice; stir over medium heat until rice is coated in butter mixture.
  • 3
    Stir 1/2 cup of the simmering stock mixture into rice mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding mixture, in 1/2-cup batches, stirring, until liquid is absorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender. Stir in cheeses; season to taste. Cover; cool 30 minutes.
  • 4
    Roll rounded tablespoons of risotto mixture into balls; press an olive into the centre of each ball, roll to enclose. Coat risotto balls in breadcrumbs.
  • 5
    Heat oil in a large deep saucepan over medium-high heat; deep-fry risotto balls, in batches, until browned lightly. Drain on absorbent paper. Accompany with a rich tomato sauce for dipping, if you like.

Notes

For a variation to the olives, fill the arancini with anchovies, tiny pieces of mozzarella or some finely chopped sun-dried tomatoes.

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