Ingredients:
-
60g butter
-
1 onion finely chopped
-
2 cloves garlic, crushed
-
220g arborio rice
-
125ml white white
-
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 (made with white sandwich loaf)
-
80g mozzarella, cut into 1cm cubes
-
Vegetable oil, to deep-fry
-
50g grated parmesan cheese
-
Salt to taste
Method:
-
Step 1:
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.
-
Step 2:
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.
-
Step 3:
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.
-
Step 4:
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.
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.
