Ingredients
- 1 tbsp Butter
- 1 tbsp Olive oil
- 1 Onions
- 250gr Arborio rice
- Saffron
- Knorr Chicken Stock Pot
- 50gr Parmesan cheese
- 1 tbsp Lemon zest
- 1/2 tbsp Lemon juice
- 100gr Pistachios
- 1 tbsp Oregano
- 70gr Sun-dried tomatoes
- 100gr Shredded Mozzarella
- 2 cups Plain Flour
- 2 cups Breadcrumbs
- 2 Eggs
Be afraid of arancini no more! P.S when cooked, they should have an orange tint (which is from where they get their Italian name).
Steps
1 Done | Let’s get started with the risotto. In a large pan, melt the butter with 1 tbsp of olive oil on medium-high heat. Turn the heat down to medium heat, and sauté the onions until translucent. |
2 Done | Add the arborio rice into the pan and mix well with the oil, butter, onion mixture. You can now turn the heat back up to medium-high but keep stirring constantly. Prepare the stock by mixing one Knorr Chicken Stock Pot with 500ml boiling water. Pour the stock into the pan, one cup at a time, together with a pinch of saffron, stirring constantly. |
3 Done | When the arborio rice is cooked, after about 20 minutes – do keep in mind that arborio rice is supposed to feel very al dente – stir in the freshly-grated parmesan cheese and 1/2 tbsp of lemon juice. Take the pan off the heat. Pour the risotto out of the pan and into a wide glass dish so that it cools quicker. |
4 Done | For the filling: in a glass bowl, mix together the chopped pistachios, diced sun-dried tomatoes, shredded mozzarella, oregano, and lemon zest. |
5 Done | Wet your hands with a little water. Scoop the cooled risotto onto the palm of your hands, then the filling, and again the cooled risotto. Squeeze together to form a ball. |
6 Done | In three separate bowls, place the flour, beaten eggs and breadcrumbs. Start by passing the ball through the first bowl: the flour, then the eggs and finally the breadcrumbs. First ball done! It will get better as you go along. You can freeze these at this point for later, deep-fry them, or even bake in the oven at 180C. Enjoy! |
