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Irresistable risotto balls (try eating just one!)
Melt butter and cook off eschalotte. Add thyme and rice to the pot, season with salt and stir and then add warm chicken stock. Stir to make sure nothing is stuck on the bottom. Cover and cook for 20 minutes on moderate heat. This is cooking by absorption method and needs no stirring. Test after about 18 minutes as rice should be only just cooked. Lay out on tray to cool immediately so it doesn't continue cooking.
When rice has begun to cool, spread the beaten egg evenly over the tray of cooling rice. (If rice was hot the egg would cook). Sprinkle parsley, lemon thyme, orange zest, garlic clove and parmesan evenly over the cooling rice and leave till totally cooled - don't refrigerate.
Take portion of rice in your hand and mould a cup shape; dot the goats fetta in the centre and then seal up the top and make into a smooth ball keeping the goats fetta in the centre.
Roll the balls in the flour, then dip in the beaten egg and then roll in the breadcrumbs.
Deep fry each ball for three minutes till golden brown and hot enough inside for the cheese to melt. It's essential for the aranchini to be totally immersed in oil or they will burst.
Note: Prepare but don't chill for the timing of 3 minutes deep frying.
If chilled time will be more.
Make smaller balls and use for party food or make larger style balls for an entree and serve with herb salad and tomato coulis. Original recipe courtesy of the Cook and the Chef (Maggie Beer)
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