Arancini are the best food known to man. Lovely balls of risotto with a hidden treat inside, crumbed then deep-fried, these crunchy balls are sensational and a great way to use up leftovers.
We have made them a few times and have just hand rolled them into balls but I am now the proud owner of an Arancini mould. This little plastic mould with a plunger allows you achieve the perfect Arancini which looks like something a restaurant would serve…
We had an afternoon of fun and made 25 Arancini from one kilo of rice – that’s a pretty good result and our little production line was very successful.
Our fillings were bolognaise with a mini bocconcini ball and some peas. We also experimented and filled a few with cheese and chopped roasted red peppers and some jalapenos…
The mould comes from a traditional Italian importer in Preston here in Victoria called Constante Imports. Best $50 I’ve invested in for a while. We quickly realised we can also use this for scotch eggs, croquettes and our favourite Middle Eastern treat Kibbeh…
1 kg Arborio Rice
2 litres stock, boiling
1 onion finely chopped
3 egg yolks
Good handful of grated parmesan cheese
Knob of butter
Some sauce if desired (optional)
Fry the onion in a little olive oil then add the Arborio rice and the seal the rice in the oil
Add all the stock and cook over a low heat for approximately 20 minutes
Once cook, take off the heat and add the rest of the ingredients, eggs, cheese and butter
If desired you can add some of the tomato sauce from your bolognaise to the rice to colour and flavour it.
Spread the rice on a flat tray to aid cooling down period
Shape in balls and poke your filling in then coat in egg & breadcrumbs and deep fry in Canola oil
Bolognaise sauce, mozzarella Cheese, ham, chopped boiled egg, peas, variety of vegetables, use your imagination!
Bon Appetit! 🙂