Arancini with Salsa

  • 1/2 quantity of Risotto (see how to make a Risotto)
  • 6 cherry bocconcini cheeses
  • 2 cups breadcrumbs
  • 1/2 cup parmesan cheese
  • 1 tablespoon oregano
  • 1/3 cup plain flour
  • Black pepper
  • 3 eggs
  • Oil for deep frying
  • Tomato salsa
  1. Wet hands with cold water and shape the risotto in 6 sized balls.
  2. Press a cherry bocconcini into the centre of each rice ball and reshape to encase the cheese.
  3. Mix flour and pepper and roll the balls in
  4. Mix parmesan, breadcrumb and oregano together.
  5. Beat the eggs.
  6. Dip the balls in eggs and coat with breadcrumbs. Repeat.
  7. Place Arancini onto a baking paper lined tray.
  8. Refrigerate until required
  9. Deep fry the Arancini in oil at 170ºC for 6 mins.
  10. Preheat oven
  11. Remove and place onto a baking paper lined oven tray and bake in the oven at 180ºC for 5 mins (to ensure the bocconcini cheese in the centre is melted)
  12. Serve with tomato salsa


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