Arancini / Arancini di Riso

• 1 cup arborio rice
• 3 cups chicken stock
• 2 tbsp oilve oil
• 1 onion, chopped
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp black pepper, ground
• 1 tbsp butter
• 1/2 cup cheddar cheese, shredded
• 4 oz mozzarella cheese, cut in cubes
• 2 eggs, beaten
• 2 tbsp parsley
• 3/4 cup dried bread crumbs
• Oil for frying
• Salt to taste

Step 1

Heat oil in a saucepan. Add chopped onions and saute until it gets soft.

Step 2

Add rice and turmeric powder to the saucepan. Stir well for about 2 – 3 minutes.

Step 3

Add 3/4th of the stock and bring it to boil. Keep stirring until all the liquid is evaporated.

Step 4

Add chilli powder, black pepper and the leftover stock. Cook for about 10 – 15 minutes. Make sure that the liquid is absorbed and the rice has become tender.

Step 5

Switch off the flame. Now, add butter, cheese and parsley. Stir well.

Step 6

Once the rice cools, add the beaten eggs and mix well. Now, divide the mixture into equal portions.

Step 7

Take a mozzarella cheese cube and enclose it in a portion of the rice mixture to form a ball. Repeat the procedure with the remaining rice mixture and cheese cubes.

Step 8

Roll the balls in the bread crumbs. Place these balls on the parchment-lined baking sheet. Cover it loosely and place it in the refrigerator for around an hour.

Step 9

Heat oil for deep frying in a saucepan. Fry the rice balls for about 4 – 5 min or until it turns golden brown. Remove the ball and place it on paper towels to drain excess oil. Serve hot.

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