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  • Recipe Room  »  Arancini di riso



    • 400g rice, arborio
    • 1g saffron
    • 1 onion, brown
    • 60g butter, unsalted
    • 2L stock
    • 60g parmesan, grated
    • 2g salt, cooking
    • 2g pepper, cracked
    • 100ml olive oil
    • 375ml Grossi package
    • 150g mozzarella
    • 100g plain flour
    • 5 eggs
    • 100g bread, crumbs (Panko)

    Arancini di riso


    You can use either leftover risotto or make it from the instructions below.

    Finely chop the onion. Heat the olive oil in a heavy based pot and fry the onions until the onion has become translucent.

    Add the rice and sautee for a minute or two. Add the stock and saffron. Reduce the heat and allow to cook gently stirring from time to time.

    Once the rice is cooked, approximately 15 minutes later, add the parmesan and butter. Adjust the seasoning. Pour onto a tray and refrigerate.

    Once the rice is cool, take golf ball size amounts and roll them into balls using the plam of your hands. Push a hole in the base and fill it with a little piece of mozzarella.

    Re roll the ball to ensure the cheese is completely enclosed. Roll the balls in flour, beaten egg and bread crumbs and deep fry at 170 degrees until golden brown.

    Submitted by
    Guy Grossi

    Tips and Tricks

    • Cooked rice can be frozen and saved for another meal. We recommend consuming within 2 weeks of freezing for maximum taste and to avoid freezer burn.

    • To make the most of bread that has gone slightly stale, make your own breadcrumbs – place bread slices on baking pan and bake in a hot oven then crumble. Breadcrumbs are best stored in the freezer in an airtight container.

    • Hard cheeses store excellently in the freezer. Grate fully and keep in a sealed plastic bag – cheese can be used in cooking straight from frozen.

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