Arancini
Deliver that wow factor with our easy but delicious Arancini – a traditional Italian risotto rice balls recipe, perfect as a starter or a light lunch.
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Prep time20 minutes![]()
4 portions
Ingredients
- 25 grams Bertolli buttery spread with olive oil
- 1 shallot finely chopped
- 1 clove garlic finely chopped
- 50 grams bacon finely diced
- 225 grams Arborio rice
- 100 ml dry white wine
- 600 ml hot chicken stock made with 1 Knorr Chicken Stock Pot
- 75 grams frozen peas
- 30 grams grated Parmesan cheese
- 1 egg beaten with 1 tablespoon milk
- 100 grams mozzarella cut into 2 cm cubes
- 5 grams plain flour
- 100 grams dry breadcrumbs
Nutritional Guidelines
(per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Heat the Bertolli in a large saucepan and fry onion, garlic and bacon until just cooked but not browned.
- Add the rice and cook stirring until well coated in Bertolli. Pour in the wine and cook, stirring until absorbed. Gradually add chicken stock, cooking until absorbed and stirring frequently.
- Add the peas and stir in the Parmesan cheese. Leave to cool slightly.
- For each ball, roll 2 tablespoons of the risotto into a ball and then press a piece of mozzarella cheese into the centre and roll around to enclose fully.
- Coat lightly with flour, dip into the egg mix and finally roll in breadcrumbs.
- Cook in deep fat fryer or large deep saucepan to 180°C. Fry a few at a time until evenly golden brown. Drain on kitchen paper and keep warm whilst frying the remainder.
- Delicious as a starter or for lunch or nibbles.
