Using Brumby's White Sandwich Loaf
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Can be prepared the day before.
Can be frozen.
1 onion finely chopped
2 garlic cloves crushed
220g arborio rice
125ml (1/2 cup) white wine
500ml (2 cups) hot vegetable stock
40g (1/2 cup) finely grated parmesan
50g (1/2 cup) finely chopped flat-leaf parsley
100g Brumby’s prepared panko breadcrumbs
80g mozzarella, cut into 1cm cubes
Vegetable oil, to deep-fry
50g grated parmesan cheese
Salt to taste
- To make risotto, melt butter in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 3 minutes until soft. Add rice and cook, stirring, for a few minutes until translucent. Add wine and bring to the boil. Simmer until almost evaporated.
- Add stock, ½ cup at a time, stirring constantly between additions, until stock is absorbed and rice is tender but still al dente; this will take about 20-25 minutes. Stir in parmesan and parsley. Season.
- Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Place flour, eggs and breadcrumbs in separate shallow bowls. Roll cooled risotto into golf-ball-sized balls around a cube of mozzarella. Working in batches, dip risotto ball in flour, dip in egg, allow excess to drain off, then roll in Brumby’s breadcrumbs.
- Gently drop arancini into the oil and fry, turning halfway, for 3-5 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt.
Arancini Balls - Whole Lunchbox Idea
• 5 arancini balls
• 1 tbspn tomato chutney
• 2 slices garlic bread
• ½ cup blueberries
• ½ cup cherry tomatoes
• 1 hardboiled egg
• 125mL greek yoghurt