Ingredients
The following ingredients have 15 Servings
- 500 g carnaroli rice
- 1 big pinch of saffron
- 2 tablespoon of Parmesan cheese (finely grated (optional))
- 1 tablespoon of butter (optional)
- salt
- 1 tablespoon Mazola oil
- 1 small gold onion (finely minced)
- 300 g 10oz fresh salmon fillet, finely chopped
- 150 g/5½oz frozen peas
- zest of ½ lemon
- a handful of fresh thyme leaves (chopped)
- sea salt & black pepper
- 250 g panko breadcrumbs
- 5 tablespoon Mazola oil
- 2 large eggs
- salt & black pepper
Instruction
- For the rice: Bring a large pot of water to a boil. Add the rice and season with salt to taste. Cook until al dente, and towards the end of cooking time add the saffron.
- Drain the rice and transfer into a large bowl. Stir in optional Parmesan cheese & butter, then cover with cling film and refrigerate for about one hour or until cooled completely. The rice should be compact and sticky to the touch.
- For the filling: Heat 1 tablespoon of Mazola oil in a large pan over low heat. Add the onion and stir-fry for 2 minutes, or until soft and translucent. Then add chopped salmon and cook until no longer pink, about 2 minutes.
- Add the lemon zest and thyme leaves, then season with salt and pepper to taste and remove from the heat.
- For the baked arancini: Preheat oven to 180C. Line a baking tray with non-stick baking paper.
- To make the arancini, scoop a tablespoon of rice into your hand. Place 1 tablespoon of the salmon mixture into the centre and wrap the risotto around it to seal completely. Repeat with the remaining rice and filling.
- In a medium bowl, mix together the breadcrumbs with Mazola oil until well combined, your coating mix should be lightly wet, add a bit more oil if necessary, then season with salt and pepper to taste.In another bowl, lightly whisk the eggs.
- Dip each arancini ball first into the egg mixture, then roll into the coating mix, gently pressing to coat. Repeat with remaining balls.
- Arrange the arancini onto the prepared baking tray and bake in oven for 20 minutes or until crisp and golden. Serve immediately.