Description
When the weather starts to cool down and you need a delicious snack try these delicious Baby Rice Balls.
Ingredients
Scale
- 1 cup of risotto rice ( carnaroli or aborio)
- 2 Tablespoons of olive oil
- 1 rasher of derinded diced bacon ( opt. add peas or mushrooms)
- 1 small onion diced
- 1 clove garlic ( otp)
- 750 ml ( 24.5 ozs )chicken stock ( warm)
- 100gm grated parmesan ( 1.75 oz approx)
- 30–50gm butter (1–2 oz)
- Salt and pepper
- 1/2 cup chopped parsley
Instructions
- Sweat the onion , bacon, garlic and rice on low in a medium pot until soft without browning.
- Gradually add the hot stock , stirring and letting the stock absorb after each addition. All rice is a little different. You may need all of the stock or less. The rice should be cooked through and be quite a firm mixture. Add more or less stock according to the way your mixture looks.
- Add the salt and pepper, parmesan and butter and mix well. These ingredients bind the Arancini. Spread onto a tray and cool. Preferably in the fridge.
- When cold roll into walnut sized balls and dip in flour ,egg then crumb. Put back into the fridge till needed. Fry in oil till golden
** Only fill a medium pot with vegetable oil, 1/4 to 1/2 way. This is safer and all that is needed. Fry in batches and rest on absorbent paper
- Prep Time: 30 mins
- Cook Time: 10 mins