Ingredients

The following ingredients have 12 Servings
  • ½ tablespoon oil ((see notes))
  • ¾ cup arborio rice
  • ½ medium onion
  • ½ clove garlic, crushed
  • 1 stick celery, finely chopped
  • 2 ½ cups vegetable stock ((625ml) )
  • ½ tablespoon (2 teaspoons) dried oregano ((see notes))
  • ½ teaspoon salt
  • 40 g parmesan, finely grated
  • 1 tin sweet corn kernels ((125g) )
  • 60 g mozzarella, grated
  • 2 tablespoons mixed fresh herbs (I used parsley and oregano) ((see notes))
  • 2 eggs
  • 1 cup breadcrumbs
  • ½ cup plain flour
  • Vegetable or rice brane oil for deep frying

Instruction

  • Place the stock in a small saucepan and bring to a gentle simmer. Keep the lid on so that it doesn’t evaporate but always keep it warm to add to the rice.
  • Add the oil to a frypan and cook onion, garlic & celery over low-medium heat until softened. Try not to let it colour.
  • Add the rice to the onion mixture and cook, stirring for about a minute. The rice should look a little glassy. Add ½ teaspoon of salt and oregano and mix through.
  • Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice mixture and stir constantly with a wooden spoon until the rice has absorbed all the stock. Continue to add the stock, 1 ladleful at a time, stirring constantly and allowing the stock to be absorbed before adding the next ladleful, for around 15 minutes or until the rice is just tender - but firm, not mushy. It should still have a little bite to it and the risotto should look creamy. If it is still too firm, add a little water at a time, allowing it to absorb before testing again.
  • Stir in the parmesan and corn, then transfer it to a cool bowl and refrigerate for 1-2 hours to cool completely. You can use the freezer to cool it more quickly, just keep an eye on it so it doesn't freeze.
  • Once it is totally cool, add the mixed herbs, mozzarella and 1 egg and mix through until well combined.
  • Place the breadcrumbs and flour in separate bowls. Whisk the remaining egg in a third bowl. Shape about 3 tablespoons of the risotto mixture into a ball (I found a medium sized ice cream scoop to be perfect). Repeat with the remaining risotto mixture until you have 12 even balls.
  • Roll the risotto balls in the flour, then the egg, then lastly the breadcrumbs. Now you have arancini balls, ready to deep-fry. Sit the arancini balls on a baking tray and pace in the fridge to chill for half and hour.
  • Heat oil in a large saucepan to about 5cm depth. Heat the oil to 190C over medium-high heat. Place 4-5 arancini balls in the hot oil and cook for about 4 minutes, turning occasionally, until they are deep golden in colour. Transfer to a wire rack set over paper towel to drain. Repeat until all arancini balls are done. Serve!