1856 SAFFRON RISOTTO – ARANCINI
Recipe Created By:
Carmela Sereno Hayes
What you will need
- 250g RISO GALLO 1856 Saffron Risotto
- 1 tbsp oil
- 40ml wine
- 20g butter
- 40g Parmigiano Reggiano, grated.
- 1 egg, beaten
- 6 mozzarella pearls
- 6 large basil leaves
- 100g natural dried breadcrumbs
- Olive oil for deep frying, QB, as required
How to prepare:
Toast the rice in a shallow pan with a tablespoon of your chosen oil.
Add the wine and allow to evaporate.
Pour in pre-boiled water to the pan, between 650 – 750ml.
Stir on a medium-high heat for 15-17 minutes.
When cooked, remove from the heat, stir in the butter and Parmigiano Reggiano.
Season as required.
Tumble the risotto into a shallow baking tray and cool for 30 minutes. Once cool enough refrigerate until chilled.
Divide the chilled risotto into 6 portions.
Spread one portion onto the palm or your hand, add a mozzarella pearl and basil leaf to the centre. Form the rice around the filling and into a ball so that you have a small orange shape arancino.
Dip the arancino into the beaten egg, then into the breadcrumbs.
Set aside and repeat.
Warm your olive oil to 170C and fry the arancini for 7 minutes, or until wonderfully golden.
Top tip: For the best result, deep fry, however the arancini can be spritzed in olive oil and added to your air-fryer for 15 minutes or so.