Traditionally Arancini is deep fried. In Italy these small rice balls are usually fried for a snack, but I've cut back the oil and increased the size to make a healthier meal.
These are nice served on a bed of baby spinach leaves and shaved parmesan tossed with balsamic vinegar and olive oil.
Ingredients:
150g (1 cup) plain flour
3 eggs
1 x 200g pkt sage and onion stuffing mix
1/2 quantity of Chicken & Mushroom Risotto (see related recipe)
Olive oil spray
Directions:
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Place the flour in a shallow medium bowl. Lightly whisk the eggs in another bowl. Spread the stuffing mix over a plate.
Use wet hands to shape a handful (about 1/2 cup) of the risotto into a ball. Repeat with the remaining risotto to make 12 balls.
Roll 1 risotto ball in the flour and shake off excess. Dip in egg, then roll in stuffing mix, pressing to coat. Pinch the top slightly to make a pear shape. Place on the prepared tray. Repeat with the remaining risotto balls, flour, egg and breadcrumbs.
Spray the arancini with olive oil spray. Bake in oven for 20 minutes or until crisp and golden.
I tend to use an ice-cream scoop in step 2.
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