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Arancini is a dish of Italian origin. They are actually stuffed rice balls with a crisp outer covering that breaks open to reveal the soft and delicate rice grains suspended in rich, melted mozzarella cheese. They form a fabulous lunch or dinner in its own right or can be served as a mid-meal snack. You can also stuff vegetables and other ingredients to make it more healthy.
|5 People||75 – 80 Minutes||35 – 40 Minutes|
- 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
Heat oil in a saucepan. Add chopped onions and saute until it gets soft.
Add rice and turmeric powder to the saucepan. Stir well for about 2 – 3 minutes.
Add 3/4th of the stock and bring it to boil. Keep stirring until all the liquid is evaporated.
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.
Switch off the flame. Now, add butter, cheese and parsley. Stir well.
Once the rice cools, add the beaten eggs and mix well. Now, divide the mixture into equal portions.
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.
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.
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.
|Calories||600 K cal|