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.
Ingredients
For the risotto
-
Olive oil 20 ml
-
Onions 100 g
-
Arborio rice 450 g
-
Water 1.5 l
For the filling
-
Back Bacon 160 g
-
Flat leaf Parsley 10 g
For the arancini
-
White breadcrumbs 300 g
-
Semolina 300 g
-
Plain flour 300 g
-
Egg 400 g
-
Parmesan 40 g
-
Egg yolk 40 g
-
Ground black pepper 1 g
For service
-
Water 250 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.
