Crispy but creamy
Makes 20
4 hours
INGREDIENTS
Arborio rice 300g
White onion 1 large
Garlic 1 clove
White wine large glass
Chicken stock 500ml
Tomato puree 2 tbsp
Sun dried tomatoes 100g
Parmesan 75g
Butter large knob
Boursin half pack
Eggs 3
Plain flour
Breadcrumbs 200g
Vegetable oil 1 litre
METHOD
1. Finely chop the onion and let it sweat low and slow in a large pan with some butter and oil.
2. Crush in the garlic clove and mix in for 1 minute.
3. Pour in the arborio and coat with the onion. Add the wine, stir, and allow to cook off.
4. Make the stock and stir the tomato puree into this.
5. When the wine has evaporated, add a ladle of the stock and stir continuously until it has been absorbed.
6. Repeat, adding stock and stirring through bit by bit until the rice is al dente.
7. Chop the sun dried tomatoes and add to the pan, and stir in along with the butter and grated parmesan.
8. Transfer the risotto to a dish, cover and leave to cool in the fridge for at least 3 hours.
9. Using a tablespoon, take a ball of risotto (about the size of a golf ball) and form a fat disk. Take a small tablespoon of boursin and place this in the centre, then push the risotto back around it forming a ball.
10. Line up a plate of flour, a bowl of beaten eggs, and a plate of breadcrumbs. Taking one ball at a time- dip into the flour, the egg and then roll in the breadcrumbs until coated.
11. Heat the vegetable oil in a deep frying pan until very hot. Drop the arancini in (you may need to do this in batches) and deep fry until golden brown on all sides.
12. Eat and enjoy.
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