Arancini di Riso - Bianco rosso verde

Name: Arancini di Riso - Bianco rosso verde
Yield: 10
Ingredients: 20.0ml Olive oil; 100.0g Onion; 450.0g Arborio rice; 1.5l Water; 35.0g Knorr® Professional Vegetable Paste Bouillon 1kg; 20.0ml Olive oil; 200.0g Cherry tomatoes; 50.0g Pesto; 300.0g White breadcrumbs; 300.0g Semolina; 300.0g Plain flour; 400.0g Egg; 120.0g Grated Mozzarella; 250.0ml Knorr Tomato & Basil Concentrated Sauce 1.1L; 20.0g Parmesan (grated); 1.5l Water

Arancini di Riso - Bianco rosso verde – recipe

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.

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For the risotto

Olive oil 20.0 ml
Onion 100.0 g
Arborio rice 450.0 g
Water 1.5 l
Knorr® Professional Vegetable Paste Bouillon 1kg 35.0 g

Knorr® Professional Vegetable Paste Bouillon 1kg

Product Specification

For the cherry tomatoes

Olive oil 20.0 ml
Cherry tomatoes 200.0 g
Pesto 50.0 g

For the arancini

White breadcrumbs 300.0 g
Semolina 300.0 g
Plain flour 300.0 g
Egg 400.0 g
Grated Mozzarella 120.0 g

For service

Knorr Tomato & Basil Concentrated Sauce 1.1L 250.0 ml
Knorr Tomato & Basil Concentrated Sauce 1.1L
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Brakes

Product Specification
Parmesan (grated) 20.0 g
Water 1.5 l

Spring

Starters

Vegetarian

Italian

Pub Food

Contract Catering

Snacks

Summer

Brunch

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Preparation

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.
For the cherry tomatoes
- Cut the tomatoes in half. Brush with oil and dehydrate in hot plate overnight
For the arancini
- Mix the breadcrumbs and semolina together then place into a shallow tray. Crack the eggs then pour into a separate shallow tray and pour the flour into another shallow tray.
- Mix half the Knorr Tomato & Basil concentrate Sauce and pesto together.
- Spread 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.
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 parmesan, pesto, cherry tomatoes and a portion of the Knorr Tomato & Basil sauce to dip into.