Giant Arancini Balls- 3 cups leftover Roast Pumpkin & Spinach Risotto (see recipe below) or any leftover risotto at room temperature
- 2 eggs
- 1½ cups (150 g) panko breadcrumbs
- 1 cup (90 g) Perfect Italiano™ Mozzarella
- 1 cup plain flour
- Olive oil, for deep frying
- Perfect Italiano™ Traditional Parmesan, finely grated, to serve
Roast Pumpkin and Spinach Risotto- 400 g pumpkin, peeled and cut into 2cm cubes
- 60 ml (¼ cup) olive oil
- 1 brown onion, finely diced
- 1½ cups (300 g) Arborio rice
- 1.25 litres (5 cups) good-quality vegetable stock, warmed
- 100 g baby spinach leaves
- 40 g butter
- 1 cup (100 g) Perfect Italiano™ Traditional Parmesan Grated, plus extra to serve
| Giant Arancini Balls- Line an oven tray with baking paper
- Combine the risotto, one of the eggs and ½ cup breadcrumbs in a bowl. For each Arancini, using damp hands, flatten ½ cup of risotto mixture in the palm of your hand. Place a heaped tablespoon of mozzarella at centre of risotto mixture, then shape to enclose mozzarella and form a ball. Repeat to make 6 arancini in total
- Whisk extra egg in a shallow bowl. Place remaining breadcrumbs on a large flat plate. Place flour in a shallow bowl. Coat arancini in flour, shake off any excess. Dip arancini in egg, then roll in breadcrumbs to coat. Place on the prepared tray. Refrigerate for 15 minutes
- Heat the olive oil in a large saucepan to high heat. In 3 batches, deep fry the arancini for 2 - 3 minutes or until golden brown, reheating the oil between batches
- Serve the arancini scattered with the finely grated parmesan
Roast Pumpkin and Spinach Risotto- NOTE: If making risotto for this recipe, please allow for extra 15 min prep time and 50 mins cooking time plus cooling time. This risotto makes 4 servings.
- Preheat oven to 200°C / 180°C fan forced. Place pumpkin on an oven tray and drizzle with one tablespoon of olive oil. Toss to coat and roast for 20 minutes or until golden brown
- Heat oil in a large pan and cook onion until soft. Add rice and cook for a few minutes or until it becomes glassy. Add a cup of the hot stock to the rice and stir until absorbed. Add the stock half a cup at a time, allowing the stock to be absorbed while mixing before adding more stock. Continue doing this until the rice is cooked (it should be firm to the bite)
- Stir in the pumpkin. Add the butter and parmesan and stir through until melted. Season to taste and remove from heat
- Stir in the spinach and serve topped with extra parmesan, as desired
|
