My friend Alessandro introduced me to these and I first tried them at Jaime's Italian in Bristol, yum, yum, hooked ever since! They are little balls of risotto surrounded in crispy breadcrumbs. They taste amazing, but be prepared to get messy. And you're going to need a deep fat fryer ;)
- 500g risotto rice
- 2 tbsp olive oil
- 2 cloves garlic, crushed or finely chopped
- 2 onions very finely chopped
- 6 large closed cup mushrooms very finely chopped
- 1 large glass white wine
- Chicken stock (some)
- salt and pepper to taste
- 1 ball mozzarella
- 1 tub breadcrumbs (ASDAs own are the best, or Japanese panko crumbs)
- 4 eggs
- 100g plain flour, seasoned with salt and pepper
Start by making the risotto, put the oil in the pan and gently sauted the onions and garlic for around 5 minutes. Once starting to get soft and translucent add the mushrooms and cook for another few minutes.
Add the whole bag of risotto rice to the pan and allow it to lightly fry along with the onions and mushrooms, keep it moving around the pan so it doesn't stick for around 2 minutes.
Then add the glass of white wine and enough chicken stock to cover the rice. Turn the pan down to a very low simmer and keep stirring to stop the rice sticking. When the rice has soaked up the stock and started to dry out, add more and keep adding for around 30 minutes until the rice is soft. Stir the risotto until you cook off as much liquid as possible, leaving the rice a little wet. Season to taste with salt and pepper and leave to cool.
Switch on the deep fat fryer to warm up.
When the rice is cool, but not cold (you need to be able to mould it), set out 3 flat dishes, one with flour in, one with the 4 eggs (beaten) and one with breadcrumbs in.
Cut the mozzarella ball up into around 25 small pieces 1cm x 1cm.
Take about a tablespoon of rice in your hand and squash into a flat ball put a piece of the mozzarella on top and add another tablespoon of rice to your hand and mould a ball with the cheese inside it. Once it holds its shape, roll gently in the flour, then in the egg mixture and finally in the breadcrumbs so it is well coated. Place on a plate and start again to make the next ball.
Keep going until all the rice mixture is used. I made about 24 arrancini with this mix, they were a little varying in size but most about 4-5cm diameter.
Once the balls are made, cook them in the deep fat fryer, 5 at a time, until the outside is golden brown (about 5-6 minutes) and place on a baking tray.
Before serving as a starter, reheat in an over (around 180 degrees) for 10-15 minutes to crisp up and warm. Serve with a dressing of pesto and olive oil and caesar salad.
