Recipe: Arancini, the Ultimate Party Pleaser
These deliciously moreish, cheese-filled Sicilian delights are the ultimate crowd-pleaser when it comes to canapés. Brigitte, our UnserHaus demonstrator, showroom consultant and resident foodie shares her recipe for Mozzarella Arancini, also known as the risotto ball. If you’re gluten-free simply substitute the breadcrumbs for a non-gluten alternative.
- 1 cup Arborio rice
- 3 cups stock (vegetable or chicken)
- 1 small onion
- 1 celery stick
- 2 tbsp butter
- ½ cup parmesan cheese
- 150gr mozzarella
- 1 cup fine bread crumbs
- 2 cups oil
Set your steam oven to 100°C with 100% steam.
Place the rice and stock in a steam tray, chop the onion and celery very finely and add to the rice with the butter. Place in the steam oven for 35 minutes.
Remove the rice from the oven and add parmesan cheese while the rice is still hot.
When the rice has cooled, spoon it into 2–3 tablespoon-sized balls and put a cube of mozzarella in the center of each. (Keep your hands wet while forming the balls so the rice doesn’t stick to them).
Roll the balls in the breadcrumbs and press so they are nice and tight.
Heat the oil on induction 6, and fry the balls in batches of 4 until golden brown. Remove and drain on a paper towel.
¼ cup wine can be added. Use no more than 3 cups of liquid in total.