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Gusto
Gusto

Stuffed Risotto Balls

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  • Serves:

    5-6

Ingredients

  • 2 cups (480 ml) Arborio rice
  • 1 gram of saffron
  • 1 large egg, beaten
  • ¼ cup (60 ml) unsalted butter
  • 1 cup (240 ml) parmesan cheese
  • 6 cups (1.44 L) chicken stock
  • 7 oz. (200 g) ground veal or pork
  • 2/3 cup (160 ml) fresh peas
  • 2/3 cup (160 ml) onion, chopped
  • 4 oz. (120 g) mozzarella, grated
  • 1 tbsp (15 ml) of tomato paste
  • 6 oz. (175 g) breadcrumbs
  • olive oil, for frying
  • salt and pepper, to taste

Directions

  1. In a medium sauce pan, melt half the butter over medium-high heat.
  2. Add Arborio rice and toss, then add saffron.
  3. Slowly pour in chicken stock and cook the risotto slowly, stirring constantly.
  4. Keep cooking and adding stock until rice absorbs all the liquid and is cooked perfectly.
  5. Remove from the heat and lay on a baking sheet to cool at room temperature.
  6. Once cool, add egg and parmesan to risotto and mix.
  7. Season with salt and pepper.
  8. Meanwhile, heat 2nd half of butter in a frying pan over medium-high heat.
  9. Add meat and onions, and cook for 7-8 minutes, or until it starts to brown.
  10. Add peas and tomato paste, and cook for 1-2 minutes.
  11. Remove from heat, and let cool.
  12. Once cool, add the mozzarella to the meat mixture.
  13. With damp hands, spread small amount of risotto (2 tablespoons or 30ml) in the palm of your hand.
  14. Place 1 teaspoon (5ml) of the meat mixture in the center of the rice.
  15. Fold the rice, and form a ball so you have a ball of stuffed rice.
  16. Heat frying oil to 350oF (180oC).
  17. Dip each rice ball in the remaining eggs, and then the breadcrumbs, ensuring that they are coated all around.
  18. Fry arancini in the hot oil until golden brown.
  19. Remove from the oil and place on a paper towel to drain excess liquid.
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