Arancini Balls
These tasty little morsels will go down a treat when added to the lunchbox!
Time: 15 mins
Servings: Makes 20
Difficulty: Easy
Ingredients
100g Brumby’s prepared panko breadcrumbs (made with white sandwich loaf)
60g butter
1 onion finely chopped
2 cloves garlic, crushed
220g arborio rice
125ml white white
500ml (2 cups) hot vegetable stock
40g (1/2 cup) finely grated parmesan
50g (1/2 cup) finely chopped flat-leaf parsley
80g mozzarella, cut into 1cm cubes
Vegetable oil, to deep-fry
50g grated parmesan cheese
Salt to taste
Instructions
To make risotto, melt butter in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 3 minutes until soft. Add rice and cook, stirring, for a few minutes until translucent. Add wine and bring to the boil. Simmer until almost evaporated.
Add stock, ½ cup at a time, stirring constantly between additions, until stock is absorbed and rice is tender but still al dente; this will take about 20-25 minutes. Stir in parmesan and parsley. Season.
Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Place flour, eggs and breadcrumbs in separate shallow bowls. Roll cooled risotto into golf-ball-sized balls around a cube of mozzarella. Working in batches, dip risotto ball in flour, dip in egg, allow excess to drain off, then roll in Brumby’s breadcrumbs.
Gently drop arancini into the oil and fry, turning halfway, for 3-5 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt.
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