Make these moreish arancini for a party. Once they’re breadcrumbed, they can be popped in the freezer – on party day, you can simply fry straight from frozen. Serves 18-20.
Ingredients:
- 2 tbsp olive oil
- 170g guanciale or smoked pancetta, cut into small cubes
- 1 onion, finely chopped
- 3 garlic cloves, grated
- 1 tsp coarsely ground black pepper
- 350g carnaroli risotto rice
- 150ml white wine
- 1.2 litres hot chicken stock
- 150g parmesan
- 240g mozzarella ball, chopped into small cubes
- 150g plain flour
- 3 eggs, beaten
- 150g breadcrumbs
- 1.5 litres vegetable oil, for frying
Instructions:
- Heat the oil in a wide, deep frying pan over a low heat and fry the guanciale or pancetta for 5-6 mins until crisp and golden. Remove to a bowl using a slotted spoon.
- Turn the heat up to medium and cook the onion for 15 mins until completely softened. Add the garlic and cook for another 2-3 mins, then sprinkle in the black pepper, stirring well. Pour in the rice and toast in the onion and garlic mixture for 4-5 mins, stirring often.
- Pour in the wine and let it bubble away completely, then slowly start adding the chicken stock, a ladleful at a time, stirring continuously. Wait until all the stock has been absorbed before adding the next ladleful. Once all the stock has been added, cook the risotto for 5-10 mins more until the rice is tender. Stir in the parmesan and guanciale and season well with salt and pepper. Leave to cool completely, then transfer to a lidded container and chill overnight.
- Scoop the cold risotto into 18 equal balls, slightly larger than a golf ball. Working with one at a time, flatten a risotto ball in your hand and put a piece of mozzarella in the centre. Form into a rough ball again to enclose the cheese, then roll to neaten and seal. Repeat with the rest of the risotto balls.
- Put the flour, egg and panko breadcrumbs in three separate, shallow bowls. Dip each stuffed risotto ball into the flour, followed by the egg and breadcrumbs until coated. Transfer to a tray and set aside. At this stage, the arancini can be frozen for up to three months. Freeze on the tray until solid, then transfer to freezerproof food bags.
- Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer, or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the arancini into the oil and fry in batches for 5-6 mins, or until golden brown and melted in the centre (you may need to add another minute if frying from frozen). Set aside on a tray lined with kitchen paper, and season with sea salt. Serve warm. (If needed, they can be reheated in a low oven.)