Arancini di Riso - Carbonara
Why not combine Arancini di Riso with an Italian classic? Arancini di Riso Carbonara will become the favourite meal of your guests. Use KNORR Tomato & Basil Create More Concentrated Sauce and KNORR Cheese Paste Bouillon to ensure the best taste and save valuable time and money.
Italian
Dairy
Summer
Spring
Ingredients
Arancini di Riso - Carbonara
−
+
£50.81
For the risotto
Olive oil
/ml
20.0 ml
0%
Onions
/g
100.0 g
0%
Arborio rice
/g
450.0 g
0%
Water
/l
1.5 l
0%
Knorr® Professional Roast Chicken Paste Bouillon 1kg
/g
30.0 g
0%
For the filling
Back Bacon
/g
160.0 g
0%
Flat leaf Parsley
/g
10.0 g
0%
For the arancini
White breadcrumbs
/g
300.0 g
0%
Semolina
/g
300.0 g
0%
Plain flour
/g
300.0 g
0%
Egg
/g
400.0 g
0%
Parmesan
/g
40.0 g
0%
Egg yolk
/g
40.0 g
0%
Ground black pepper
/g
1.0 g
0%
For service
KNORR Tomato & Basil Concentrated Sauce 1.1L
/ml
250.0 ml
0%
Water
/ml
250.0 ml
0%
/
For the risotto
-
Olive oil 20.0 ml
-
Onions 100.0 g
-
Arborio rice 450.0 g
-
Water 1.5 l
-
Knorr® Professional Roast Chicken Paste Bouillon 1kg 30.0 g
For the filling
-
Back Bacon 160.0 g
-
Flat leaf Parsley 10.0 g
For the arancini
-
White breadcrumbs 300.0 g
-
Semolina 300.0 g
-
Plain flour 300.0 g
-
Egg 400.0 g
-
Parmesan 40.0 g
-
Egg yolk 40.0 g
-
Ground black pepper 1.0 g
For service
-
Water 250.0 ml
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 until needed.
-
For the filling
- Dice the bacon then dry fry until crispy. Drain off any excess oil and allow to cool.
- Chop the parsley and add to the bacon.
-
For the arancini
- Mix the breadcrumbs and semolina together then place into a shallow tray. Crack the eggs and lightly beat then pour into a separate shallow tray and pour the flour into another shallow tray.
- Mix the egg yolk, black pepper, parmesan and bacon mix into the cooked rice.
- 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 a portion of sauce to dip into.
