Arancini

Delicious Italian crispy rice balls

Ingredients:
  • 800ml chicken or vegetable stock
  • 250g Kilombero rice
  • ½ tsp salt
  • Splash of white wine 
  • Squeeze of lemon juice 
  • 50g parmesan or vegetarian alternative, grated
  • 150g mozzarella, chopped into chunks
  • Plain flour for rolling
  • 1 egg
  • Milk
  • 500g of dried breadcrumbs
  • Vegetable oil, to cook
  • Salt and Pepper to season

Method:
  1. Cook the rice according to the instructions on the packet using the stock. When cooked and cooled         a bit, stir in the grated parmesan, a splash of white wine, a squeeze of lemon juice and season to               taste, then leave to cool completely. 
  2.  Take a tablespoon of rice in the palm of your hand and shape between wet palms to form a ball of            your chosen size. Poke a hole in the middle, push a cube of Mozzarella in, then plug the hole with              extra rice. Repeat until all the rice is used up.
  3.  Roll each ball in the flour
  4.  Beat together the egg and milk to make an egg wash (about 175ml) and season. Put the                                breadcrumbs on to a plate. Dip each floured rice ball into the egg wash to coat, then into the                      breadcrumbs, heaping them on top until it is well covered.
  5.  Heat the oil in a deep pan, no more than a third full, to 170C, or until a breadcrumb sizzles on                        contact. 
  6.   Lower a batch of coated balls one by one into the oil using a slotted spoon. Cook for around 8                    minutes or until golden brown. Make sure the oil comes back up to temperature between batches.          Once cooked, set aside on a piece of kitchen towel and dab off excess oil.
  7.   Sprinkle with a little salt while still warm and serve hot or at room temperature with a chunky                       tomato sauce or salad. 

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