Cheese Filled Herb Arancini


NibblesParty PlanningSavourySidesStartersVegetarian

I love these little nibbles in summer. You can of course use left over risotto for this but incase like me you never have any there is a recipe for some.

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What you'll need
Risotto

200g Risotto Rice
3 Cups Chicken Stock
1 Cup White Wine
1 large Onion Finely Chopped
2 Garlic Cloves
1 Tbsp Butter
1 Tbsp Olive Oil
1 Cup Grated Parmesan Cheese
2 Tbsp Finely Chopped Herbs (thyme, rosemary, oregano, sage)

For the Arancini

150g Boursin (or similar herb cheese)
2 Eggs
1 Cup of Breadcrumbs
Salt and Pepper
Oil for Frying
Capers and Grated Parmesan to Decorate

  1. Melt the Butter and Olive Oil over a low heat and add the Onion and crushed Garlic. Stir and cover with a lid for 15mins or until the Onions are clear and totally soft.
  2. Add the Rice and stir well.
  3. Turn the heat to medium/low and add the Wine and allow to bubble and absorb in.
  4. Then add the Stock in the same way, little by little, allowing time for it to absorb. Stir occasionally to prevent sticking.
  5. When the rice is aldente add the chopped herbs, parmesan cheese and season with salt and pepper. Stir till incorporated fully.
  6. Remove from the heat and allow to cool to handleable temperatures. (I make it the night before).
  7. In a bowl beat one Egg and mix it into the Risotto.
  8. Beat the other Egg in a bowl and place the Breadcrumbs in another bowl, tossing in the Salt and Pepper.
  9. Taking a Tbsp of Risotto, use the back of a spoon to flattern and shape into a well.
  10. Take a tsp of Boursin and place it in the well. Then add a tsp of Risotto on top and seal it into a ball with your hands. Try and squeeze any air out of the centre (or this could cause it to pop open in the frier). See the process here!
  11. Roll the ball in the beaten Egg and then the Breadcrumbs and set aside for frying.
  12. Once you have completed all the balls, heat your Oil in a pan deep enough to cover the balls completely (or use a deep fat fryer on Medium).
  13. Fry each ball over a medium heat for approximately 5-10mins. Until golden brown and crispy.  Serve straightaway with a sprinkle of Parmesan and a Caper on top.

Party Prep

You can Refrigerate them at this stage and reheat them for a party in a 200ºC oven for 10mins.

Comments

  1. Adele says:

    I love Italian food, these look divine!
    Hugs Adele xoxo