Servings
6-8 portions
Ready In:
35-45mins (plus 30mins chilling)
Good For:
Lunch, dinner, canape, picnic
Ingredients
- 1 x recipe of creamy chicken, prawn, pea and spinach risotto (in the recipe book OR open the link is in step 2)
- 2 eggs
- 120ml milk
- 150g breadcrumbs
- 100g seasoned flour
- Sauce to serve with like a mayonnaise, aioli, or a spicy chilli sauce
- vegetable oil for deep frying
Step by Step Instructions
Step 1
I’ve been on holiday to Italy probably close to 100 times and when in Rome a beach I frequented on many occasions called Passo Oscuro, used to sell these tomato risotto balls with mozzarella on the inside. Crispy on the outside with stringy melted cheese in the centre they called suppli.
Every time I’d visit that beach I’d lunch on fresh potato pizza and suppli.
Step 2
We know crispy rice balls as arancini but there is a difference. Arancini are usually egg shaped, often filled with meat, and rarely have cheese inside.
Whatever you’d like to call them I’d rate them amongst my favourite foods.
Follow the steps to make the risotto in this recipe that can also be found in our ‘recipe book’ on the website.
https://familykitchenwithmark.co.nz/creamy-chicken-prawn-pea-and-spinach-risotto/
Step 3
Once you’ve followed all the steps for making the risotto, pour the risotto onto a tray to cool.
Try and cool quickly by stirring the rice every so often.
Once it’s chilled for 5mins, move it into the fridge for 25mins.
Step 4
While the risotto is cooling lets prepare the pane mixture. In three bowls you want the following: one had seasoned flour, one breadcrumbs, and the last one has beaten eggs and milk.
Organise a pot with oil for deep frying or turn on a deep fat fryer and set the temperature to 180°C.
Step 5
Using clean hands, mould and shape the risotto into balls. Wash your hands every so often and don’t dry them. Wet hands are ideal when moulding rice. Shape all the rice before you coat them.
Step 6
To coat the rice, first go through flour shaking off the excess, then pass them through eggs, shaking off the extra egg, and finally pass the balls through breadcrumbs. Re-shape the balls once they’ve gone through the breadcrumbs.
Step 7
Gently lower the balls into the hot oil and fry for 3mins until golden brown and crispy. Remove using a slotted spoon or other onto paper towel to help soak up the extra grease.
Season with salt and pepper and serve immediately.
They can be chilled and reheated in the oven easily.
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