Recipes
Arancini
(Deep Fried Risotto Balls)
serves 12
Ingredients
- 300g Risotto Rice, such as Arborio
- 250g Gorgonzola Cheese
- 50g Parmesan, freshly grated
- 4 tbsp Fresh Oregano, finely chopped
- 250g Marinated Roasted Artichokes, finely chopped
- Salt & Pepper
- Flour
- Eggs
- Breadcrumbs
- Oil for frying
Equipment
- 1 large mixing bowl
- 1 large tray
- 3 shallow mixing trays
Cook the rice. You can do this as you would for a risotto (fry some chopped onion, add the rice, a glassful of white wine, and then batches of hot water/stock, stirring all the time until cooked) or just boil the rice in 2½ pints of salted water for about 17 minutes (until tender).
Allow the rice to cool by thinly spreading out on a large tray. When cool put the rice into the mixing bowl and add the cheeses, oregano and artichokes. Mix well. Season. If the mixture does not come together well add an egg and mix well again.
Shape a small quantity of the rice mixture into a ball, roughly the size of a golf ball. Complete for all the mixture. The rice balls can be stored at this stage until needed.
When ready to cook, put the flour, beaten eggs, and breadcrumbs into a separate mixing tray each. Roll all the rice balls in the mixing trays, so they are completely covered, in the following order: flour, eggs, and breadcrumbs.
Deep fry the rice balls in medium hot oil for 5 minutes, to allow the cheese to melt, and until golden and crisp. If they brown too quickly the oil is too hot. Drain any excess oil. Serve with lemon, mixed leaf salad, and aioli.