Giant Arancini Balls
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Giant Arancini Balls
Ingredients:
Giant Arancini Balls
Roast Pumpkin and Spinach Risotto
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
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