Name: Mozzarella arancini
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 7 servings
Cuisine: Can Be Frozen
Ingredients: 30 ml fresh chillies 573; 1 onion chopped; 2 garlic cloves, crushed; 250 ml rice arborio; 2,5 ml dried thyme; 125 ml wine white; 625 ml vegetable stock; 60 ml hard Italian cheese grated; salt and freshly ground black pepper; 150 g mozzarella cheese cubed; 125 ml flour; 2 eggs whisked; 375 ml breadcrumbs oil for deep-frying separate entries; to serve to serve; lemon wedges fresh herbs sea salt flakes separate entries

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Ingredients (15)

30 ml	fresh chillies — 573
1	onion — chopped
2	garlic — cloves, crushed
250 ml	rice — arborio
2,5 ml	dried thyme
125 ml	wine — white
625 ml	vegetable stock
60 ml	hard Italian cheese — grated
	salt and freshly ground black pepper
150 g	mozzarella cheese — cubed
125 ml	flour
2	eggs — whisked
375 ml	breadcrumbs oil for deep-frying — separate entries
	to serve — to serve
	lemon wedges fresh herbs sea salt flakes — separate entries

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Method:

1. Heat the oil in a deep pan and fry the onion and garlic
until soft. Add the rice and stir-fry for 5 minutes.

2. Add the thyme and wine and stir-fry until the liquid is
absorbed. Add the stock a little at a time, stirring continuously – wait until
the stock is absorbed by the rice before adding more.

3. Stir-fry until the rice is just cooked but still firm.
Stir in the cheese and season with salt and pepper. Spoon the rice into a
shallow dish and cool in the fridge for 1-2 hours or until chilled and sticky.

4. Shape the rice into walnut-size balls. Press a cheese cube
into the middle of each ball, making sure the rice completely covers the
cheese.

5. Roll the balls in the flour and dip into the whisked egg
then the breadcrumbs. Dip the balls into the egg again and then into the
breadcrumbs.

6. Heat enough oil for deep-frying in a deep saucepan and fry
the balls in batches until golden and crispy.
Reduce the heat if the balls brown too quickly – remember they have to
cook long enough for the cheese to melt).

7. To serve: Serve hot with lemon wedges, fresh herbs and sea
salt flakes.