Bullwhip Arancini
Bullwhip Kelp & Piri Piri Hot Sauce risotto, rolled into balls, stuffed with mozzarella, and fried to crispy, creamy perfection.
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Ingredients
- 1/4 cup butter
- 1/2 yellow onion, minced
- 1/4 cup Bullwhip Kelp & Piri Piri Hot Sauce
- 1/4 cup white wine
- 2 cups arborio rice
- 4 cups broth (vegetable or chicken), warmed
- 1 cup Parmesan
- 1/2 cup fresh mozzarella chopped into 1/4 inch cubes
- 2/3 cup flour
- 1 cup Panko
- 2 egg, beaten
- 3 quarts vegetable oil for frying
- chopped parsley for garnish
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