This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.Melt butter in a large saucepan and gently cook onion for 10 minutes until it has softened.
2.Add rice to the pan and stir for a minute or two before adding the hot chicken stock. Cover and cook gently over a low heat for 20 minutes until the liquid is absorbed and the rice is tender. Add the cauliflower to the pan halfway through cooking.
3.Stir through the parmesan cheese and season to taste. Allow the rice to cool completely, first at room temperature, and then in the fridge.
4.Mix the chorizo and mozzarella into the cooled risotto mixture and then form into oblongs.
5.Place the flour, egg and crumbs into 3 separate shallow bowls. Roll mixture first in flour, then dip into the egg and coat with crumbs.
6.Heat oil to a depth of 2cm in a large, deep-sided frying pan or saucepan over a medium heat. The oil should be hot enough that the arancini bubble when added to the pan, but not so that they colour immediately as they need to heat through. Cook the arancini in batches, turning as needed until golden. Drain on paper towels, and serve with your favourite chutney, if desired.
Note
- Arancini are great as finger food with drinks. Make them small, pan-fry lightly, and then heat in the oven prior to serving. – You can cheat and make arancini with leftover risotto, just start at step 5. Arancini can be frozen at the end of step 5; thaw completely before frying. PER SERVE Energy 585kcal, 2450kj • Protein 23.6g • Total Fat 25g • Saturated Fat 9.9g • Carbohydrate 63.7g • Fibre 4g • Sodium 1256mg
