recipe Arancini, Sicilian Risotto Balls

recipe Arancini, Sicilian Risotto Balls

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Arancini, Sicilian Risotto Balls

Gluten-free Vegetarian
Makes 18
Ready in 90 minutes
1.5 litres Imagine Free-Range Chicken Broth
3 Tbsp organic butter
1 small onion, finely chopped
400g Ceres Organics Arborio Rice
75g parmesan, grated
2 free-range eggs, lightly beaten
9 fresh basil leaves, torn in half
150g Buffalo Mozzarella or Bocconcini, cubed
150g Ceres Organics Quinoa Flakes
Ceres Organics Roasting & Frying Oil, for deep-frying
Zito Organic Basilico Pasta Sauce
Heat broth in a small saucepan and keep warm.

In another saucepan, melt butter and add the onion and cook until tender. Add arborio rice and stir-fry for one minute to seal the grains. Add broth ladle by ladle, stirring continuously, until the rice is creamy on the outside but still al dente. Remove from heat and stir in the parmesan. Season with salt and pepper.

Spread risotto on a large dish to cool. When completely cool, add the eggs and mix until well combined.

Divide the rice into 18 portions. Take one portion in the palm of one hand and place a cube of mozzarella and a piece of basil in the centre. Fold the rice over to encase the cheese and mould into a ball. Roll in quinoa flakes and chill for 15 minutes (this will set the balls).

Fill a deep, heavy-based saucepan one-third full of oil and heat to 180°C. Deep-fry the risotto balls in batches, without crowding, for 4-5 minutes or until golden brown. Drain on paper towels.

Serve immediately with some Zito Organic Basilico Pasta Sauce on the side.

(Note: To reheat, bake in a hot oven for 5 minutes.)