Arancini
Medium
> 1 Hour
Arancini
Ingredients
Method
Put the stock and saffron in a medium saucepan and bring to the boil over high heat. Reduce heat to low, hold at a gentle simmer.
Heat oil in a large saucepan over medium heat. Add the onion and garlic, cook stirring, for 5 minutes or until soft and translucent. Stir in the rice and cook, for 2 minutes or until the grains look glassy. Add 1/2 cup of stock to the risotto, stir until liquid is absorbed. Continue this process, adding 1/2 cup stock and stirring until it has absorbed before adding the next. This will take 20-25 minutes. The rice should be tender yet firm to bite. Remove from heat. Stir in parmesan. Refrigerate until cold.
Once cold, stir in the prawns, chives and mozzarella and season. Roll 1 tablespoonful of risotto mixture into a ball. Repeat with remaining mixture. Coat risotto balls, one at a time in flour, egg and breadcrumbs. Cover and refrigerate for 1 hour until firm.
Preheat oven 160°C fan forced. Deep fry the arancini 6-8 at a time until golden, transfer to a wire rack, keep warm on the rack in the oven while cooking the remaining arancini. Combine the lemon chilli aioli ingredients together and serve.
Tip Any leftover risotto is perfect to make arancini, just stir through extra mozzarella which helps hold it together.
Tip Always deep fry in small batches so the oil stays at the ideal temperature.
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Arancini
Medium
> 1 Hour
Ingredients
Method
Put the stock and saffron in a medium saucepan and bring to the boil over high heat. Reduce heat to low, hold at a gentle simmer.
Heat oil in a large saucepan over medium heat. Add the onion and garlic, cook stirring, for 5 minutes or until soft and translucent. Stir in the rice and cook, for 2 minutes or until the grains look glassy. Add 1/2 cup of stock to the risotto, stir until liquid is absorbed. Continue this process, adding 1/2 cup stock and stirring until it has absorbed before adding the next. This will take 20-25 minutes. The rice should be tender yet firm to bite. Remove from heat. Stir in parmesan. Refrigerate until cold.
Once cold, stir in the prawns, chives and mozzarella and season. Roll 1 tablespoonful of risotto mixture into a ball. Repeat with remaining mixture. Coat risotto balls, one at a time in flour, egg and breadcrumbs. Cover and refrigerate for 1 hour until firm.
Preheat oven 160°C fan forced. Deep fry the arancini 6-8 at a time until golden, transfer to a wire rack, keep warm on the rack in the oven while cooking the remaining arancini. Combine the lemon chilli aioli ingredients together and serve.
Tip Any leftover risotto is perfect to make arancini, just stir through extra mozzarella which helps hold it together.
Tip Always deep fry in small batches so the oil stays at the ideal temperature.