Mozzarella Arancini with Bruschetta
Serves 4
Ingredients:
1 White Onion
2 Garlic Cloves
350g Risotto Rice
160ml White Wine
1L Chicken Stock
170g Parmesan Cheese
200g Mozzarella Cheese
170g Plain Flour
3 Eggs
150g Breadcrumbs
100g Cherry Tomatoes
50g Olives
30g Red Onion
20g Basil
Method:
Heat some olive oil in a pan then add the chopped onion and cook on a medium-low heat until translucent. Add the chopped garlic then cook for another minute. Stir in the rice and toast for 2 minutes before adding the wine and simmering until it has reduced by half.
Pour in the stock one small amount at a time, stirring continuously as the risotto simmers. When most of the liquid is absorbed, pour a little more stock and repeat until the rice is cooked through - this takes around 25-30 minutes. Stir in the grated parmesan and leave to cool to room temperature.
Finely chop the cherry tomatoes, red onion, olives and basil. Mix these in a bowl with a generous amount of olive oil, salt and pepper.
Divide the risotto into 16 portions. With damp hands, flatten the rice in the palm of your hand then add some mozzarella in the centre. Enclose the cheese in the rice and shape into a nice ball.
Dip the risotto balls into a bowl with flour, then whisked eggs, then the breadcrumbs.
Heat a pot filled halfway with vegetable oil to a medium-high heat. Cook the balls in batches for around 10 minutes until golden brown and melted in the centre.
Eat warm and serve topped with the bruschetta and any dipping sauces of your choice.