I have been sampling arancini a lot lately.  Some are round like little oranges and some have a more triangular shape.  But the one thing that they do have in common is the rice and texture, which is similar to risotto.  However the filling can range from ragu, to cheese or both if you want?  What is also great is that arancini can be made with left-over risotto and if like me and you like to mix up the fillings then go for it!

Makes 12 

Ingredients

25g butter

1 Tbsp olive oil

1 white onion, finely diced

100g celery finely diced

200g of risotto rice

600ml of  vegetable stock

50g of butter

50g of Parmesan, grated

50g of feta cheese

100g of mozzarella cheese

Salt and white pepper

½ cup flour

Pinch turmeric

Water

300g fine breadcrumbs (approx)

2 litre oil for frying

 

Method

Add the first measure of butter and oil to a heavy based large saucepan.

Add the diced onion and celery and sweat off without colouring for 5 minutes.

Add the rice and stir to coat well in the butter mixture.  Cook for 3-4 minutes.

Add the vegetable stock, stir well and simmer until the rice has absorbed the liquid and is very tender.  You want the rice to be very soft, it will hold together better.

Stir in the butter and parmesan.  Adjust the seasoning.

Cool on a tray.

When cool, lightly dampen your hands with water, divide the rice into 12 even size piles.

Depending on the shape whether you decide on rounds or triangular the process is pretty much the same.

Mix the feta and mozzarella together and put to one side.

Flatten the rice portion in your hand, fill with a little cheese mix and bring the rice around the filling. Ensure that it is well sealed and adjust the shape.  Continue until you have finished.

Mix the flour, pinch of turmeric together in a deep bowl, add enough water to form a ‘pouring cream’ consistency.

Place half the breadcrumbs into a dish.

Dunk the arancini into the flour mixture, taking care not to break them open.  Coat well then place into the bread crumbs and coat well. Add more breadcrumbs as needed. Continue until finished.

Heat the oil in a deep sided pot until 180C.  Test a little piece of bread and if it sizzles immediately then it is ready.

Place 2-3 arancini at a time (if they fit ) into the hot oil.  Cook until golden and crisp.  The internal temperature should reach 70 C and above as you want the cheese to melt.

Serve immediately.