Arancini With Sun-Dried Tomatoes & Bocconcini
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Arancini With Sun-Dried Tomatoes & Bocconcini
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| Servings | Prep Time |
| 20Arancini Balls | 35minutes |
| Cook Time |
| 50minutes |
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Ingredients
- 1litre Vegetable Stock4 cups
- 1tbsp Olive Oil
- 1 Brown Onionfinely chopped
- 2cloves Garliccrushed
- 1cup Arborio Rice
- 100g Sun-Dried Tomatoesfinely chopped
- 1/2cup Parmesan cheesefinely grated
- 10 Cherry Bocconciniquartered
- 1/2cup Plain Flour
- 3 Eggslightly whisked or more eggs as required
- 1cup Breadcrumbsor more breadcrumbs as required
- Vegetable Oilto deep fry
Instructions
- Bring stock to a simmer in a medium saucepan over medium heat. Reduce heat to low and hold at gentle simmer.
- Heat olive oil in a large frying pan over medium heat.
- Cook onion and garlic, stirring for about 5 minutes or until onion softens.
- Add rice and cook for about 2 minutes while stirring or until grains appear glassy.
- Add 1/2 cup of stock and stir occasionally until absorbed.
- Continue adding 1/2 cups of stock, stirring after each addition until liquid is absorbed. The process will take about 20 minutes.
- Add in sun-dried tomatoes and parmesan and stir through. set aside to cool.
- Line a baking tray with baking paper. Roll about 2 tbsp of ‘risotto’ rice mixture into a ball. Larger than a golf ball in size.
- Make an indent in the centre and push 1 piece of bocconcini (quartered piece) into the centre. Use wet hands to enclose the filling.
- Place on tray and repeat process until all the risotto mixture is used.
- Place flour, eggs and breadcrumbs in separate bowls.
- Dip each risotto ball in flour to lightly coat. Dip in egg, then in breadcrumbs and shake off excess. Repeat with egg and breadcrumbs to double coat. Place on a lined tray.
- Add enough vegetable oil to a medium saucepan to a level to cover the arancini balls. Heat to 180°C over high heat.
- When oil is ready, carefully cook arancini balls, in batches. Use slotted spoon to transfer to a plate lined with paper towel.
- Serve when ready