Rissotto Balls (Arancini)


rice balls1 

 

Makes approx 40 small or 20 large

 

Ingredients

 

4 cups arborio rice

6 cups water

3 cloves garlic, crushed

5 eggs

1 cup parsley

1 cup parmesan or pecorino cheese, grated

Salt & pepper

100 g mozzarella cheese cut into 1cm cubes

2 cups dried breadcrumbs

Oil for deep frying (canola or vegetable)

 

Directions

 

Put rice and water into large saucepan & bring to a boil, reduce heat to medium low & cook covered for 20-25 mins or until the water is completely absorbed, stirring frequently.

Set aside to cool completely.

To cooled rice, add the crushed garlic, 3 eggs, parsley, cheese, salt & pepper, mix to combine.

Take small amounts of mixture & form little balls, make small indentation in the centre & place a cube of the mozzarella cheese, reforming the ball. (You may need to wet your hands, as the rice is quite sticky).

Beat the remaining 2 eggs in a bowl; place the breadcrumbs into another bowl. Dip the balls into the egg & then the breadcrumbs, place onto baking paper lined tray & refrigerate for about 30 mins.

Heat the oil to 1800c, working in batches, use a slotted spoon to place the balls into the oil & cook until golden brown & crisp, place on paper towels to drain.

Serve hot with marinara sauce.

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