Cheesy rice balls

By Hope Malau
06 December 2015

These addictive rice balls are usually stuffed with a meat sauce and are called arancini. Be warned – these delicious, cheesy snacks are seriously addictive.

Makes: 15 Preparation: 20 min Cooking: 30 min

  • 60 g butter
  • 2 onions, finely chopped
  • 250 ml (1 c) Arborio rice
  • 1 litre (4 c) chicken stock, warmed
  • 60 ml (¼ c) Parmesan cheese, grated
  • 2 sprigs rosemary, chopped
  • salt and pepper to taste
  • 200 g mozzarella, cubed small
  • 125 ml (½ c) flour
  • 2 eggs
  • 500 ml (2 c) breadcrumbs
  • oil, for frying

1. In a pot over medium heat, melt 30 g butter. Add onions and cook, stirring until tender. Add rice and cook, stirring until toasted.

2. Gradually add stock a cup at a time, stirring for 20 minutes or until rice is tender. Remove from heat and stir in remaining butter and Parmesan. Add rosemary, and season with salt and pepper. Place risotto in a bowl and allow to cool completely.

3. Stir in cubed mozzarella and shape risotto into golf ball-sized balls. Place flour, eggs and breadcrumbs in three shallow dishes; lightly beat the eggs. Dust each ball with flour, then dip in the eggs and coat in breadcrumbs. Transfer to a baking sheet.

4. Heat oil in a pot over medium-high heat. Fry balls in batches for about 3 minutes or until golden brown. Drain on paper towel.

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