Aranchini Balls - 4th of June 2011

Aranchini Balls

Ingredients:

Risotto

• 1 1/2 cups of arborio rice
• 1 brown onion, chopped
• Rosemary, finely chopped
• Fresh thyme or dried thyme
• 2 Garlic cloves, crushed
• 1 litre of vegetable stock
• 1 cup of grated parmesan (or pecorino)
• Butter
• Lemon zest and or juice
• Parsley, finely chopped
• Salt and pepper seasoning

Aranchini

• 2 eggs
• 1 cup Fine breadcrumbs
• 1/4 cup Flour
• Vegetable oil

Method

1. Cook risotto (or use left over risotto from night before)

2. Roll golf ball sized balls of risotto and press half of a baby bocconcini into the ball until cheese is completely enclosed and place on floured tray

3. Roll the balls until coated with flour, then dip in lightly beaten egg mixture and then dip into breadcrumbs until completely covered

4. Heat oil in wok until sizzles when you add a bit of mixture, then place aranchini balls into wok and cook for a few mins and turn over so browns evenly. 

5. Serve Aranchini balls with a side salad. You can put cooked aranchini in fridge or freezer and re-heat in oven for around 20mins or serve fresh