This recipe for Mini Arancini is sure to be a favourite to cook for appetisers and snacks.
Mini Arancini
Ingredients
1 tablespoon oil
1 tablespoon butter
1 onion, finely chopped
4 rashers bacon, finely chopped
500g Arborio rice
6 cups hot chicken stock
2/3 cup grated KRAFT Tasty Cheese
3 teaspoons finely chopped chives
130g KRAFT Tasty Cheese, extra, chopped into 32 x 1cm pieces
3/4 cup flour
1 egg, lightly beaten with
2 tablespoons milk
1 cup dried breadcrumbs
Oil, for deep frying
Method
HEAT the oil and butter in a large saucepan. Add the onion and bacon and cook until the onion has softened. Stir in the rice and cook one minute
GRADUALLY add stock in small amounts, stirring and allowing each amount to be absorbed by the rice before adding more. Continue until rice is cooked
STIR in the grated cheese and chives then spread risotto on a tray to cool
MAKE a ball using 2 tablespoons of risotto with a piece of cheese in the centre. Repeat with remaining risotto and cheese. Roll each ball in flour, then egg mixture then crumbs. Chill 30 minutes
HEAT the oil in a wok or large saucepan and deep fry the balls in batches until golden the drain on paper towel. Serve immediately
