Arancini

Ingredients

• Onions

  Raw

  2 medium or 220g

• Parmesan cheese

  Grated

  70g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Butter

  Unsalted

  30g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Rice

  White, Original Instant - Kroger

  500g

• Saffron

  Spices

  100g

• White wine

  Alcoholic beverage, table

  17.5kg

• Vegetable Stock

  Freshdirect

  2 ⅔ cup or 632g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Pistachios

  Garlic - Great Value

  100g

• Oregano

  Spices, dried

  50g

• Mozzarella cheese

  Whole milk

  100g

• Provolone cheese

  100g

• Tomatoes

  Red, ripe, raw, year round average

  150g

• Wheat flour

  Whole-grain

  150g

• Egg

  Whole, fresh eggs

  1 ½ extra large or 84g

• Breadcrumbs

  Cooks' Ingredients, Dried, White - Waitrose

  300 grams or 300g

• Garlic

  Raw

  3 clove or 9g

• Chilli Dip

  Marks & Spencer

  100g

• Basil

  Fresh

  50g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

Directions

1. ol class="recipeSteps"liPeel and finely chop the onions, finely grate the Parmesan, and zest the lemon./liliPlace the butter in a large pan over a low heat with a drizzle of olive oil, add the onions and cook for 15 minutes, or until soft but not coloured./liliTurn the heat up to medium, pour in the risotto rice and stir for a few minutes, to ensure every grain is coated, then add the saffron and stir well. /liliPour in the wine and let it bubble away for a couple of minutes, stirring regularly. Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue until the rice is cooked through about 15 to 20 minutes. /liliStir in the grated Parmesan and a squeeze of lemon juice, then leave to cool while you make the filling. /liliPlace the pistachios in a bowl and cover with boiling water. Set aside for 20 minutes, then drain and remove the skins; this gives your filling a better colour and smoother texture./liliChop the pistachios, mozzarella, caciocavallo cheese, and the tomatoes, then combine with the oregano and lemon zest. Season to taste with sea salt and black pepper./liliTo form the arancini, scoop a portion of the cooled risotto into your hand. Spoon 1 tablespoon of the filling mixture into the centre and wrap the risotto around it to seal completely. Repeat with the remaining risotto and filling./liliFor the pane, place the flour, beaten eggs and breadcrumbs into separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg, and finally the crumbs, ensuring the rice is completely coated. Set aside. /liliTo make the arrabbiata sauce, peel and finely slice the garlic, finely slice the chilli and pick the basil, finely chopping the stalks./liliPlace the garlic, chilli and basil stalks in a pan over a medium heat with a splash of olive oil and fry for 2 minutes. Pour in the tomatoes, season and cook for 10 minutes over a medium-low heat. Transfer to a blender and blitz until smooth./liliPour the vegetable oil into a deep, heavy-bottomed saucepan and place over a high heat. To test the oil is ready, drop in a few breadcrumbs if they sizzle and float, it is ready./liliCarefully lower in the arancini with a slotted spoon, in batches of four, and deep-fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain./liliDelicious served with fried capers, fresh oregano and basil leaves, grated Parmesan and the punchy arrabbiata sauce for dunking./li/ol
2. (source: https://www.jamieoliver.com/recipes/rice-recipes/arancini/)