This traditional Arancini recipe is perfect for your pub business. Arancini are named after the little oranges that these fried rice balls are said to resemble. Cook them in your pub using KNORR Paste Bouillon and KNORR Tomato & Basil Create More Concentrated Sauce.
Ingredients
For the risotto
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Olive oil
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Onions
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Arborio rice
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Water
For the filling
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Olive oil 20 ml
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Cherry tomatoes 200 g
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Pesto 50 g
For the arancini
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White breadcrumbs 300 g
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Semolina 300 g
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Plain flour 300 g
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Egg 400 g
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Grated Mozzarella 120 g
For service
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Water 250 ml
Preparation
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For the risotto
- Bring the water to the boil then whisk in the KNORR Paste Bouillon.
- Peel and dice the onion.
- Heat the oil then add the onions and cook for 2-3 min. Add the rice and cook for a further 2-3 min.
- Add ¼ of the bouillon and cook until the rice has absorbed the liquid then repeat until the rice has softened but still has bite.
- Allow to cool until needed.
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For the filling
- Cut the tomatoes into quarters.
- Heat the oil then fry the tomatoes for 2-3 min. Then remove from the heat and allow to cool.
- Stir in the pesto.
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For the arancini
- Mix the breadcrumbs and semolina together then place into a shallow tray. Crack the eggsthen pour into a separate shallow tray and pour the flour into another shallow tray.
- Spread the tomato mix over half of the chilled rice then sprinkle over the mozzarella.
- Fold the remaining rice over on top to create a sandwich.
- Take roughly 40g balls of the rice and roll then dip into the flour then egg and finally the breadcrumbs ensuring the rice is completely covered.
- Chill until needed.
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For service
- Preheat a deep fat fryer to 180°C.
- Carefully place the balls into the hot oil and cook for 3-4 min. or until golden brown then remove and drain on kitchen paper.
- Pour the water and KNORR Tomato & Basil Concentrate Sauce into a saucepan and bring to a simmer. Cook for 2-3 min. or until the sauce thickens then pour out into dip pots.
- Serve 3 arancini with a portion of sauce to dip into.
