Cuisine type: Italian
Cooking time: Less than 60 minutes
2½ cups (625ml) salt-reduced chicken stock
1 tablespoon olive oil
1 small (80g) onion, chopped finely
1 clove garlic, crushed
½ cup (200g) arborio rice
½ cup (125ml) dry white wine
½ cup (60g) frozen peas
40g ham, chopped finely
½ cup (40g) finely grated parmesan cheese
100g mozzarella cheese
1 egg, beaten lightly
1 egg, beaten lightly, extra
1 tablespoon milk
1 cup (100g) packaged dry breadcrumbs
vegetable oil, for deep-frying
NOTE: This recipe makes 18 arancini. Arancini, which means "little oranges" in Italian, make an excellent finger food or light lunch with salad. The risotto mixture can be made a day ahead. Arancini can be fried several hours ahead of serving and reheated in a slow oven.
Heat the olive oil in a medium saucepan, add the onion and garlic; cook, stirring, until the onion is soft but not coloured. Add the rice; cook, stirring, for 2 minutes. Add the wine, then cook, stirring, until the liquid has evaporated.
Add about 1/3 cup (80ml) of the hot stock; cook, stirring, over a low-medium heat until the liquid is absorbed. Repeat until all the stock is used. Total cooking time will be about 25 minutes.
Stir in the peas, ham and salt and pepper to taste. Remove from the heat, stir in the parmesan cheese. Transfer the risotto to a bowl; cool.
Chop the mozzarella into 18 pieces.
Stir the egg into the risotto. Roll 2 level tablespoons of risotto into a ball; press a piece of mozzarella into the centre of each ball; roll to enclose. Toss balls in flour, shake away excess. Dip into the combined extra egg and milk, then coat in breadcrumbs.
Heat vegetable oil in a deep saucepan; deep-fry the arancini in batches until they are browned and heated through.
Drain on absorbent paper. Serve hot with lemon wedges, if desired.
Suitable to freeze. Not suitable to microwave.
Don't have the oil too hot as the arancini will burn before the cheese is melted inside. After deep-frying, they can be kept warm in a slow oven