ARANCINI
Recreate these crispy, moreish arancini from our Risotto and Arancini Masterclass. With a basic risotto as a base, you can fill them with any meat, vegetable, sauce or cheese you desire. Join us for...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at barbetta.com.au.
Cooking tools:
- Deep-fry thermometer
- Spider strainer
- Cookie scoop
- Cooling rack
- Stove
- Pot
- Saucepan
- Skillet
- Wooden spoon
- Ladle
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Whisk
- Mixing bowl
- Plate
- Baking sheet
- Parchment paper
- Paper towel
- Slotted spoon
- Kettle
- Grater
Worked out from the recipe text; the publisher's method has the final word.
Ingredients
- 30ml olive oil
- 1/2 small onion, finely chopped
- 250g uncooked arborio or carnaroli rice
- 125ml dry white wine
- 1 1/2 litres vegetable stock, boiling
- 200g frozen green peas
- 150g grated parmesan
- 3 eggs
- 200g mozzarella cheese, cut into small cubes
- 100g all purpose flour
- 250g dry breadcrumbs
- 1 litre vegetable oil for deep frying
- 500ml cooked Napoli sauce
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