Pea and Parmesan Arancini
Mini Italian Masterpieces
Ingredients
- 30ml Olive Oil
- 200g (1 Medium Onion) Finely Chopped
- 8g Garlic | Crushed
- Bunch Basil | Chiffonade (Extra for Sauce)
- 500g Arborio Rice
- 1.25l Vegetable Stock | Warmed
- 125ml White Wine
- 100g Green Peas
- 1 Bunch Chives | Finely Chopped
- 250g Grated Parmesan Cheese (Extra for Serving)
- 350g Shredded Mozzarella Cheese
Crumbing
- 50g Flour
- 3 Eggs | Whisked
Dipping sauce
- 300g BUITONI® Sugo Lussuoso al Pomodoro
Preparation
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1In a pan with Olive Oil, cook the Onions until tender, add 3/4 of the Basil & stir for 1-2mins.
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2Deglaze with Wine & stir until completely absorbed. Gradually add the Stock, stirring until Rice is tender, for around 12 mins.
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3Remove from heat & add Green Peas, Chives, Parmesan & Seasoning.
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4Spread the risotto onto a tray, cool & cover, refrigerate.
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5To assemble, roll the risotto into roughly 50 balls. Meanwhile, roll the Mozzarella Cheese into 50 smaller sized balls approx. 7g each.
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6Press Mozzarella ball into the risotto ball and wrap the Rice around to enclose it, forming a smooth ball, set aside & refrigerate. Try wetting your hands slightly to do this.
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7Roll balls in seasoned Flour, Eggs & Breadcrumbs, place in the refrigerator until firm.
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8Deep fry in small batches at 180 ºC, until the balls are golden & the Cheese has melted inside. Heat the BUITONI® Sugo Lussuoso al Pomodoro and stir in remainder of Basil.
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9Serve Arancini on a bed of Tomato & Basil Sauce.
