Parmesan arancini make for an irresistible appetizer or snack that’s both comforting and sophisticated.
The exterior is crunchy and golden, while the interior remains creamy and flavourful, offering a satisfying contrast of textures.
Thankyou @earth2table for this one that is sure to impress!
Ingredients
● 3 tbsp organic butter
● 500g organic mushrooms, sliced
● 1 organic brown onion, diced
● large handful organic garlic, diced
● 1 tbsp fresh thyme, pulled off stem and diced.
● 1 cup organic arborio rice
● 4 – 4 1/2 cups vegetable broth
● 1/2 cup organic parmesan cheese
● salt and pepper
● 2 eggs, whisked
● 2 cups breadcrumbs of choice
METHOD
2. Add Arborio rice, and sauté for another 5 minutes.
3. Add vegetable broth in slowly, while stirring. Add salt and pepper to taste while stirring.
4. Keep stirring regularly for up to 20 minutes, or until rice is soft and fully cooked through.
5. Transfer risotto into a container, and add Parmesan. Mix Parmesan thoroughly, along with salt and pepper.
6. Place risotto mix into fridge overnight to firm. This is a must.
7. The next day, take risotto mix out of the fridge.
8. In one bowl, whisk 2 eggs. In another bowl, add 2 cups of breadcrumbs of choice.
9. Take a small handful of risotto mix, and shape into a ball.
10. Coat in egg mix, then breadcrumb mix. Repeat this process until all risotto mix is finished.
11. In a deep fryer or deep pan on high heat, add oil of choice. Once oil is
boiling, add arancini balls. Cook until golden brown.
12. Transfer arancini balls onto paper towel and let cool. Serve on a bed of Farmer Foster rocket! Now you have the most delicious appetizer!
