Ingredients

1ltr chicken stock 
1ltr vegetable stock
1 onion
50g butter
2 tbs olive oil
Clove of garlic
250ml white wine
Oil for frying
300ml water
150g Flour
500g arborio rice	
50g grated pizza blend cheese
50g cubed mozzarella
1 cup flour
4 cups breadcrumbs
100g parmesan cheese

Arcani Balls

Method

Melt the butter in a large pan on medium heat. Add the onions and gently fry for a few minutes. Then add the garlic and pepper followed by the arborio rice and sauté until well coated. 
Poor in the wine and gently fry on medium heat until absorbed. Add a small amount of the stock to the rice and cook till absorbed. Continue to repeat this step until all the stock has been absorbed by the rice.
Stir in the parmesan cheese.
Spread onto a tray and allow to cool in the fridge for a few hours. You can leave it overnight.
Fry the mince and drain the fat. Make my Napolitano sauce* and add the cooked mince and peas. Gently cook on low for a at least an hour.
When the rice is ready, take a handful and shape into a ball. Using your fingers and thumb make a cavity and shape into a cup. Add the Bolognese sauce and then the mozzarella cheese. Put down and shape a base with the rice. Seal up the arancini ball and shape into a cone like shape. Repeat until all the rice has been used. Refrigerate for 3 to 4 hours.
When you are ready to cook, mix the flour and water in a bowl to make the batter. Add both the breadcrumbs and flour into separate bowls.
Heat oil in a pan or deep fryer. 
Coat the arancini in the flour and then dip into the batter mix and then roll in the breadcrumbs. Make sure you fully cover the arancini at each step. Continue until all the balls are ready to fry.
Cook the balls in the fryer making sure they don’t stick to the bottom and all sides are cooked.
Turn out on to a paper towel.
They are now ready to serve.

It is now ready to serve!!!

Bon Appetite

Recipes

Ingredients

Arcani Balls

Method

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