Three Cheese And Pesto Arancini
- 4 cups vegetable or chicken stock
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 1/2 cups arborio rice
- 1/3 cup dry white wine
- 1/3 cup grated Parmesan cheese
- 1/4 cup mascarpone cheese
- 1/2 tsp red pepper flakes
- 3 None eggs, at room temperature
- 1/4 cup basil pesto
- 4 oz mozzarella cheese, cut into 1/4-inch cubes
- 1/2 cup flour
- 1 1/2 cups fresh white breadcrumbs
- None None Vegetable oil, to deep-fry
- None None Arugula, cherry tomato and red onion salad, to serve
- Bring stock to a simmer in a medium saucepan. Keep warm. Line a baking pan with parchment paper. Heat butter and oil in a medium saucepan on medium heat. Cook onion, stirring, for 5 mins, until softened. Add rice and stir to coat grains. Stir in wine and cook for 1-2 mins, until evaporated.
- Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite). Stir in Parmesan, mascarpone and red pepper flakes. Remove from heat. Cool for 5 mins. Lightly beat 1 egg and add to rice mixture with pesto. Mix to combine. Season. Spread rice mixture on prepared pan. Set aside for 1 hour to cool completely.
- Divide risotto into 18 portions. With wet hands, roll each portion into a ball. Press your thumb into center to make an indentation. Insert 2-3 pieces of mozzarella, then mold risotto around mozzarella to enclose. Repeat with remaining risotto and mozzarella.
- Lightly beat remaining 2 eggs in a shallow bowl. Place flour and breadcrumbs on separate plates. Roll risotto balls in flour, shaking off any excess. Dip in egg, then in breadcrumbs to evenly coat.
- Heat vegetable oil in large heavy-bottomed saucepan on high heat, until a cube of bread sizzles on contact. Cook arancini in batches, for 2-3 mins each, until golden brown. Drain on paper towels. Serve with salad.
vegetable, butter, olive oil, onion, arborio rice, white wine, parmesan cheese, mascarpone cheese, red pepper, eggs, basil pesto, mozzarella cheese, flour, fresh white breadcrumbs, vegetable oil, arugula
Taken from recipes-plus.com/api/v2.0/recipes/30613 (may not work)