FOUR CHEESE & BASIL PESTO ARANCINI WITH HUMMUS DIPPING SAUCE
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What you will need
- 1 Box of Riso Gallo My Perfetto Four Cheese Risotto ( 175g)
- 2 Glasses of Cold Water (450ml)
- 2 tbsp of Basil Pesto
- 1/2 Cup of Grated Parmesan Cheese
- 2 eggs beaten up
- 2 cups of Panko Crumbs seasoned with 2tsp of Italian mixed herbs
- 1 full cup of Plain Flour (seasoned)
- with pinch Salt & Pepper
How to prepare:
Choose Hummus with this one as being a dad myself I know this is a go to for any lunch box, not to mention a healthier option. If your kids are a fan of Red Sauce then an amazing Italian tomato sauce would be another option.
Pour 2 glasses of cold water along with the box of rice into a heavy based saucepan. Bring the water to the boil and simmer for 12 minutes.
Add your Basil pesto and your grated parmesan and set to the side. Allow to cool and pop into the fridge for 1 hour.
Remove from fridge, and mould into little bite sized balls. This makes about 25 mini arancini balls. (Tip) Wet fingers will help you mould them so they are not sticking.
In three separate bowls have your flour, beaten eggs and Panko crumbs, then simply with one hand, add your balls into flour, into the egg wash then finally the crumb coating.
Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer then carefully lower with a large spoon your Arancini and cook for 1 min until golden brown.
Remove from the pan and into some paper towels to dry off excess oil. Allow to cool and pop into the fridge until you’re ready to make your lunch box.