Arancini

My first experience eating arancini was at an Italian fest in Mirboo North, Australia. Crispy coated rice balls served hot from the oil with a melted mozzarella centre and topped with a rich tomato sauce, I was instantly obsessed! While not overly complicated to make, they are somewhat time consuming, so are a special treat in our house. This recipe makes 28 arancini, which should be plenty for a group. Unless that group includes my sons, in which case it only serves 2!

Ingredients:

• 1 Litre bouillion (chicken or vegetable)
• 60 g butter
• 1 small onion, finely minced
• 350 g risotto rice
• 125 ml dry white wine
• 1 tsp dried thyme
• 50 g parmesan cheese, grated
• 200 g mozzarella cheese
• 100 g dry breadcrumbs

Directions:

1. Pour the stock into a medium saucepan and bring to a boil. Reduce heat to low, cover with a lid and maintain at simmering point.
2. In a large heave-bottomed pan, melt the butter over medium heat. Add onion and cook for 2-3 minutes until softened but not brown. Add the rice, stirring to coat with butter and onion.
3. Add the wine and stir until all the wine is absorbed. Add about a cup (250 ml) of stock, stir to combine, then cover and allow to simmer until stock is absorbed, stirring occassionally. Repeat this process of adding stock, simmering and occassionally stirring, until all the stock is absorbed and the rice is tender. This takes about 20 minutes.
4. Remove rice from stove, stir in the grated parmesan. Spread into a glass casserole or baking dish, cover, and refrigerate until cold, or overnight.
5. Cut the mozzarella into 28 pieces, about 1x1 cm each. Wrap in a kitchen towl, set in a bowl and leave in the refrigerator for at least a couple hours or overnight. This will absorb any extra moisture in the cheese.
6. When rice is completely cold, use a spoon to scoop rice and form into balls, each 2 Tbsp in size. Push a cube of mozzarella into the centre of each ball and mould the rice around it, making sure to completely encase the mozzarella.
7. Coat each ball in breadcrumbs. Lay in a single layer on a large baking sheet and place in the freezer for at least an hour to firm up. 
8. Heat a deep fryer (or oil in a large heavy pan) to 350°F. Fry arancini in the hot oil for 8 minutes until the cheese is melted and outside is golden brown. Do this in batches, do not overcrowd the pan!
9. Serve with your favorite hot tomato sauce.