Rosemary Arancini (Sicilian Golden Fried Rice Balls)
Makes 12
- 2 cups of soy milk
- 2 cups chicken stock
- ¼ cup butter
- 1 onion, finely diced
- 1 clove garlic, crushed
- 1 cup Arborio rice
- ¼ mozzarella cheese, cut into cubes
- Oil, for deep frying
- 2 eggs, beaten
- 1 cup, riceworks® crumbs Sea Salt Flavour (roll with rolling pin in a plastic bag to obtain bread crumb consistency)
- 12 small sprigs fresh rosemary
| - | Pour soy milk and stock into medium sauce pan and bring to boil. Remove from heat and seta aside to cool. |
| - | Heat butter in a large saucepan. Saute“ onion and garlic over medium heat for 2-3 minutes or until soft. Add rice and stir for one minute or until rice is clear. Gradually ladle soy milk and stock into rice mixture, stirring with wooden spoon. Continue adding liquid, one ladle at a time, each time waiting for liquid to be absorbed before adding more. This process should take about 20 minutes. Set risotto aside to cool. |
| - | Divide risotto into 12 equal portions and roll into balls using your palms. Gently press your thumb into each ball and place in a cube of mozzarella, then pinch risotto to enclose cheese and roll again. Place balls on a tray and cover and refrigerate until required. |
| - | Heat oil in a small frying pan until hot. Oil is ready when a small cube of bread turns golden in 1-2 minutes. Dip balls, one at a time, first into beaten egg, then into riceworks® crumbs. Spear each ball with a spring of rosemary and deep fry, two at a time, until golden brown. Use slotted spoon to transfer cooked balls onto paper towel. Serve warm. |
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