Delicious golden fried risotto balls filled with cheese, chorizo and saffron.
Course: Appetizer, Dinner, Lunch, Main Course, Snack, tapas
Cuisine: Italian, Mediterranean, Spanish
3/4chorizo chopped finely
1/2medium onion, finely chopped
1stick celery, finely chopped
1Pinch saffron (about 10 threads)
2 1/2 cups(625ml) chicken stock
20gparmesan finely grated
2tablespoonsfresh parsley, finely chopped(note 1)
Vegetable or rice bran oil for deep frying (not olive oil)
Lightly fry the chorizo until just cooked through
Place the stock in a saucepan and bring to a gentle simmer. Keep the lid on so that it doesn’t evaporate but always keep it warm to add to the rice.
Add the oil to a frypan and cook onion, garlic and celery over los-medium heat until softened. Try not to let it colour.
Add the rice to the onion mixture and cook, stirring for about a minute. The rice should look a little glassy. Add the saffron and season with a little salt & pepper.
Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice mixture and stir constantly until the rice has absorbed all the stock. Continue to add the stock, 1 ladleful at a time, stirring constantly and allowing the stock to be absorbed before adding the next ladleful, for about 15 minutes or until the rice is just tender - but firm (al dente), not mushy. The risotto should look creamy. If it is still too firm, add a little water at a time, allowing it to absorb before testing again.
Stir in the parmesan & chorizo. Refrigerate for 1-2 hours until completely cool Once cooled add 1 egg, the parsley and the mozzarella and stir until well combined.
Place the breadcrumbs and flour in separate bowls. Whisk the remaining egg in a third bowl. Shape 3 tablespoons of the risotto mixture into a ball (I found a medium sized ice cream scoop to be perfect). Repeat with the remaining risotto mixture and mozzarella to make 12 balls.
Roll the risotto balls in the flour, then the egg, then lastly the breadcrumbs. Sit the balls on a baking tray and pace in the fridge to chill for half and hour. This is so they don't fall apart as soon as you put them in the oil.
Heat oil in a large saucepan to about 5cm depth. Heat the oil to 190C over medium-high heat.Place 4-5 arancini balls in the hot oil and cook for about 4 minutes, until they are deep golden in colour. Transfer to a wire rack over some paper towel to drain. Repeat until all arancini balls are done.
I use a standard Australian 20ml tablespoon
This recipe can be easily doubled to make 24 arancini for a party.