SPICY MEXICAN CHEESE & CHORIZO ARANCINI
50'
Medium
4
SPICY MEXICAN CHEESE & CHORIZO ARANCINI
Ingredients
  • 350g Riso Gallo Traditional Risotto Rice
  • 2 tbsp olive oil
  • 30g butter
  • 2 onions diced (Save 1 for sauce)
  • 4 Tsp of Diced Garlic (Save 2 for sauce)
  • 1 Glass White Wine
  • 800 ml low salt chicken stock
  • 150g parmesan (finely grated)
  • 200g Finely chopped Mexicana cheese
  • 50g Diced Chorizo
Coating of balls
  • 150g panko crumbs
  • 150g Flaming Hot Cheese Doritos
  • 150g Plain flour
  • 3 Eggs Beaten
Preparation

Prepare your Risotto Rice as per instructions.

After the risotto is prepared allow to cool (room temperature). Then in a mixing bowl add your diced cheese and chorizo and mould into golf ball sized balls. (Have a cup of water handy as wet hands will help mould easier due to sticky rice) then place into the fridge while you make a quick sauce.

Add all the spicy sauce ingredients into a blender and blend until smooth. Just before you serve the arancini you will want to heat the sauce in a pan 5-10 minutes.

Remove the arancini balls from the fridge and into the coating mix. Flour, egg wash then into Panko crumbs.

In a deep fat fryer, cook your arancini balls for 6-8 minutes until golden and serve on top of your heated tomato sauce.

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