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Mozzarella arancini


Mozzarella arancini

Ingredients 15
Servings 7
Time 20 minutes

Ingredients

  • 30
    ml
    olive oil
  • 1
    onion, chopped
  • 2
    garlic cloves, crushed
  • 250
    ml
    Arborio rice
  • 2,5
    ml
    dried thyme
  • 125
    ml
    white wine
  • 625
    ml
    velgetable or chicken stock
  • 60
    ml
    grated hard Italian cheese
  • salt and freshly ground pepper
  • 150
    g
    mozzarella cheese, cubed
  • 125
    ml
    flour
  • 2
    eggs, whisked
  • 375
    ml
    breadcrumbs oil for deep-frying
  • TO SERVE
  • Lemon wedges fresh herbs sea salt flakes
 

Method

50 minutes
 

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.

 

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