These arancini are less oily as I decided to bake my arancini instead of deep frying them. Plus, this is vegetarian-friendly!
Me practising my Italian: tre giorni fa, ho cucinato gli arancini. Li ho cotti nel forno invece di friggerli perchè non ho voluto sentire il grasso. Si, non è il modo tradizionale di cucinare gli arancini.
What I meant by the above: Three days go, I made arancini. I baked it instead of deep frying because I didn't want to feel oily. Yes, it's not the traditional way to make arancini.
The first time I tasted arancini was about a year ago at an Italian food stall 'PIZZOLI' at the Shambles Market in York! They're crispy risotto rice balls that are traditionally deep fried which give the balls a warm, orange colour. However, I was in the mood for something less oily so I decided to bake my arancini instead of deep frying them. Plus, this is vegetarian-friendly!
There are two parts in making the rice balls
The first involves making the risotto.
The second is when the risotto is shaped into rice balls, coated in flour, egg and panko breadcrumbs.
Finally, when the arancini have been breaded, bake them in the oven at 220C for 30 mins!
This recipe makes 9 arancini
Total time: 2 hours 30 minutes
Ingredients:
Risotto:
2 tbsp unsalted butter 2 cloves garlic
1/2 small onion
1/2 medium carrot
1/4 celery stalk
1 1/2 cups arborio rice
1/2 cup white wine
4 cups vegetable stock
2 tbsp parmigiano-reggiano
Making Arancini:
2 cups mozzarella cubes
1/2 cup flour
1 beaten egg
2 cups panko breadcrumbs
Method:
Minced garlic, onion, carrot and celery. Melt 1 tablespoon butter on a pan under medium heat and fry the garlic and onion for about a minute. Add in carrot and celery. Cook until they start to soften.
Stir in arborio rice. Turn the heat on high and pour in the white wine. Stir to coat rice with the wine for around 2 minutes.
In a medium heat setting, pour in a ladle of vegetable stock while stirring until the liquid is close to evaporating. Repeat this process until the vegetable stock is used up. Note, you must keep stirring the risotto to prevent a porridge-like texture.
Evenly combine 1 tablespoon of butter and all of the parmigiano-reggiano into the risotto. Place the risotto on a flat baking tray, covered with cling film and place them in the freezer for 1 hour.
Prepare separate stations for the risotto, mozzarella cubes, flour, beaten eggs and panko breadcrumbs. Place about 1 1/2 tbsp of the cooled risotto on the palm of your hand and flatten. Place a mozzarella cube on top then place another tbsp of risotto on top. Cup palms together to form a ball (watch the second video above to see how it is done).
Dip the shaped risotto balls in the following order: Flour, beaten egg then panko breadcrumbs.
Place on a baking tray with each ball being about an inch apart and bake for 30 mins at 200C.
Hope you enjoyed making the baked arancini if you did.
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