Name: WATCH: How to make chef Nti's cheesy arrancini balls
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 2 tbsp olive oil; 15 g unsalted butter; 1 garlic clove crushed; 350 g long grain rice; 150 ml dry white wine; 1.2 l chicken stock or vegetable stock, heated; 150 g parmesan cheese finely grated; 1 lemon zested; 150 g mozzarella balls chopped into 18 small pieces; vegetable oil; 150 g plain flour; 3 eggs lightly beaten; 150 g bread crumbs dried

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Ingredients (13)

2 tbsp	olive oil
15 g	unsalted butter
1	garlic clove — crushed
350 g	long grain rice
150 ml	dry white wine
1.2 l	chicken stock — or vegetable stock, heated
150 g	parmesan cheese — finely grated
1	lemon — zested
150 g	mozzarella balls — chopped into 18 small pieces
	vegetable oil

For the coating

150 g	plain flour
3	eggs — lightly beaten
150 g	bread crumbs — dried

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Method:

Heat the oil and butter in a saucepan until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 minutes, or until softened and translucent. Add the garlic and cook for another minute.

Stir in the rice and cook for a further minute, then pour in the wine. Bring to the boil and cook until the liquid is reduced by half.

Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed.

Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 minutes).

Stir in the parmesan and lemon and season to taste. Spread the risotto out into a tray and leave to cool at room temperature.

Scoop the cooled rice into 18 equal portions – they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.

Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.

Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170°C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 minutes, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.

Note: Eat the Arrancini warm, or serve with a Ushatini or mediterranean tomato sauce for dipping.