Crunchy on the outside, oozing cheesy goodness on the inside. These delicious Italian appetisers will have your guests salivating for more.
To make the risotto, place a heavy based medium frying pan on a medium heat and add the olive oil and butter. Add the onions and celery and sauté for 10 minutes, without colouring, until cooked and translucent. Add the rice and continue to stir until the rice is coated with the oil and is beginning to go clear around the edges. Add the white wine, stirring until absorbed. Add the liquid from the porcini mushrooms along with a ladle of warm stock, continuing to stir until the liquid is absorbed. Finely chop the soaked mushrooms and add to the risotto. Carry on adding the stock, one ladle at a time until the rice is cooking and risotto is creamy. Turn the heat off and add a good amount of salt and pepper, along with the parmesan. Stir well and then cover with a lid and allow to cool.
Once the risotto is cold or has ideally been refrigerated overnight, roll heaped tablespoons into balls and roughly roll with damp hands. Make an indentation in the centre of each and press a piece of fontina into the indentation. Place the flour, egg and breadcrumbs into three separate bowls and coat each arancini with flour then egg and finally breadcrumbs.
In a medium saucepan heat the oil 190C (place on arancini in to test the temperature, it will begin to sizzle and turn golden). Cook 6-7 at a time, until each is evenly golden (4-5 minutes). Use a slotted spoon to transfer to a plate covered in paper towel. Repeat with the remaining and then serve arancini with aioli or tomato chutney.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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