Arancini - Italian Rice Balls


• 2 1/2 cups reduced-sodium chicken broth

• 1 tablespoon olive oil

• 1 onion, chopped finely

• 1 garlic clove, crushed

• 1/2 cup arborio rice

• 1/2 cup dry white wine

• 1/2 cup frozen peas

• 40 g ham, chopped finely

• 1/2 cup parmesan cheese, finely grated

• 100 g mozzarella cheese

• 1 egg, lightly beaten

• plain flour

• 1 egg, lightly beaten (extra)

• 1 tablespoon milk

• 1 cup dry breadcrumbs

• vegetable oil, for deep frying

Change Measurements: US


Prep Time: 30 mins

Total Time: 1 hr

1. 1 Bring stock to boil in a medium pan. Reduce the heat to low and keep hot.

2. 2 Heat the olive oil in a medium saucepan, add onion and garlic and cook stirring until onion is soft but not coloured. Add rice and cook stirring through until rice is translucent (about 2 minutes). Add the wine and stir through until liquid evaporated.

3. 3 Add about 1/3 cup of the hot stock, and stir over a low-medium heat until the liquid is absorbed. Repeat until all the stock is used (about 25 minutes).

4. 4 Stir in the peas and ham and salt & pepper to taste. Remove from heat and gently fold in parmesan cheese. Transfer the risotto to a bowl and cool.

5. 5 Chop the mozzarella into 18 pieces.

6. 6 Stir the egg into the risotto. Roll 2 level tablespoons of risotto into a ball; press a piece of mozzarella into the centre of each ball; roll to enclose. Toss the balls in flour, shake away excess. Dip into the combined extra egg and milk and coat in breadcrumbs. Makes 18 balls.

7. 7 Heat vegetable oil in a deep saucepan, deep ry the arancini in batches until they are browned and heated through.

8. 8 Drain on absorbent paper. Serve hot.