1 Tablespoon of Oil
3 large, finely chopped Enschallots
1 finely chopped Celery Stalk
1 cup of Arborio Rice
½ teaspoon of Saffron
½ cup of White Wine
3 cups, hot Chicken Stock
½ cup of grated Parmesan Cheese
180g, drained, halved Bocconcini Cheese
2 cups Panko Breadcrumbs (This type of breadcrumb is essential for crispy balls)
Oil for frying
Heat oil and butter together in a pan on medium heat. Saute celery, garlic and enschallots for 2-3 minutes, until tender.
Add rice and saffron, stir and cook for 1 minute.
Stir in white wine for 1 minute.
Add hot chicken stock – I cup at a time, stirring gently with each cup until liquid is all absorbed.
This will take 15 – 20 minutes, until the rice is soft to bite into.
Add parmesan cheese and season to taste.
Allow to cool ,before rolling your Arancini Balls.
Place a heaped teaspoon of your rice mixture into the palm of your hand and roll it into a ball. Push your finger into the centre of this ball and insert some Bocconcini cheese into the hole.
Smooth over the hole with your rice mixture. Now you are ready to crumb your ball.
Now roll your Aracini Ball in your bowl of Panko breadcrumbs and set aside. When you have finished put some oil into a fry pan. Not too much or else when you are cooking your rice balls they will become soggy. You want just enough in the pan to cover the bottom of its surface.
Medium heat, and don’t make the oil too hot or else the balls will cook too quickly and do not make the mistake of putting to many balls into the oil. Otherwise, they will cook too slowly and become soggy.
Remember – Practice makes perfect.
If you are in a position to buy some fresh crab meat then supplement crab meat for Bocconcini cheese.
This is a perfect dish for entrée’s at a dinner party. A little messy to put together, but it’s well worth the effort.
This recipe makes 24 balls.
Preparation time is 30 minutes (plus your cooking time)