Up until this day, I believed that risotto was one of the best dishes you could make with arborio rice. Ohhh boy, how wrong was I?!!
Those Italian culinary geniuses have outdone themselves with this one! Presenting our latest recipe: Arancini Balls with mushroom, bacon & gooey mozzarella cheese.
STEP 3 | Transfer to a heatproof bowl. Set aside to cool slightly. Cover and place in the fridge for 2 hours or until cooled completely.
STEP 4 | Roll 2 tablespoonfuls of the risotto mixture into a ball. Press your thumbs into the centre of the ball to make an indent. Place a piece of mozzarella or provolone in the indent. Mould the risotto around the filling to enclose. Repeat with remaining risotto and cheese to make as many balls as needed.
STEP 5 | Place flour, breadcrumbs and egg in separate bowls. Roll a risotto ball in flour and shake off any excess. Dip in the egg, then in the breadcrumbs to coat. Place on a baking tray. Repeat with remaining risotto balls, flour, egg and breadcrumbs.
STEP 6 | Add enough vegetable oil to a large saucepan to reach one-third of the way up the side. Heat to 190°C over medium-high heat (when the oil is ready a cube of bread will turn golden-brown in 10 seconds). Add arancini ball and cook for 3 minutes, turning occasionally, or until golden. Transfer to a tray lined with paper towel. Repeat with the remaining arancini. Serve hot or cold.
SERVES 2 - 8