Arancini Rice Balls
You can make these out of leftover risotto or simply make extra risotto to freeze and then prepare your Arancini Balls. Serve with tomato sauce for dipping for perfect finger food and a delicious meal for the family.Makes: 14 mini balls
For the risotto
1-litre low salt vegetable stock
50g unsalted butter
1 onion, finely chopped
1 tbsp oregano
250g Arborio rice
Large handful of freshly grated Parmesan
For the coating
14 mozzarella cheese cubes
2 eggs, beaten
150g plain flour
150g fine dried breadcrumbs (panko works well)
Place the stock in a large saucepan and bring it to a boil. Reduce to a low simmer.
Heat half the butter in a large frying pan over medium heat. Cook the onion and oregano for about 5 minutes until soft.
Add the rice to the onion. Stir well until all of the rice has been coated with the butter.
Add the stock, a ladle at a time. Wait until the rice has absorbed all the stock before adding another ladle. Stir continuously. The cooking time is 20 minutes.
Remove from the heat and top with the remaining butter and Parmesan and cover. Transfer the risotto to a bowl and allow it to cool before placing it in the fridge for about 2 hours.
Meanwhile to prepare the balls. Preheat the oven to 200C and line a baking tray with parchment paper.
Scoop the cooled risotto into 14 equal portions – they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.
Place the flour, egg and breadcrumbs into separate bowls. Roll each ball into the flour, dip into the egg and coat in breadcrumbs. Place on the baking tray.
Bake in the oven for 30 minutes. Remove from the oven and allow to cool slightly before serving.