Arancini Balls

Arancini ( Little Oranges) are Sicilain specialty, Arancini are fried rice balls coated with breadcrumbs . The arancini can be stuffed with meat sauce and cheese, just cheese, cheese and ham and even with chocolate (using a sweet version of the risotto). The possibilities are endless !

Arancini Balls

For rice mixture
20g butter
1 tbsp olive oil
1 onion, chopped
6 cups chicken or vegetable stock
2 cups arborio rice or risotto rice of your choice
1/2 cup finely grated parmesan cheese 
sea salt to taste and cracked pepper
( You can also add anything you like for extra flavor in the risotto like finely chopped spinach,carrot or even finely grated lemon rind for a nice citrus risotto)

• Heat A large saucepan over medium heat. Add the butter, oil and onion and cook for 6-8 mins or until soft.
• Place the stock in a separate saucepan, cover and bring to a slow simmer.
• Add rice and if using any other optional ingredients to the onion mixture, stirring over medium heat for 2 mins or until the rice is translucent.
• Add the hot stock 1 cup at a time, stirring continuously, until each cup of stock is absorbed and the rice is al dente ( around 25-30 mins) then stir through the parmesan, salt and pepper. 

Allowed the risotto to cooled

For stuffing

70g mozzarella cut into bite size pieces and fresh basil leaves

For the coating

2 beaten eggs, seasoned with salt and pepper
about 300g dried breadcrumbs

For frying

Vegetable oil

• Wet your hands with cold water then start by picking up a handful of the rice mixture. Put it in your left hand. Now cup your hand and push the rice in and around your hand to make a mould for the filling.
• Place a piece of mozarella cheese and basil leave in the middle, press the risotto cover to enclose it and roll into a ball. Repeat with the remaining mixture. When you've finished rolling the arancini put them back in the fridge for about 30mins to firm up.
• Take the arancini out of the fridge and coat them with the beaten egg and then the breadcrumbs. Heat the oil over a medium heat. Fry the arancini till golden and crispy (about 5-6 mins) then drain on some kitchen paper. You can eat them as a snack or serve them with a nice simple salad.