Side Pannel
Chorizo Arancini
Chorizo Arancini
- Recipe Submitted by maryjosh on 11/30/2016
Ingredients List
- 1 chorizo chopped finely
- 1 Tbsp oil
- 1 1/2 cups arborio rice
- 3/4 cup onion
- 1 clove garlic
- 2 sticks celery, chopped finely
- Pinch saffron
- 4 cups chicken stock
- 40g Parmesan finely grated
- 100g mozzarella, grated
- 1/3 cup parsley, finely chopped
- 4 eggs
- 2 cups breadcrumbs
- 1 cup plain flour
- Veg oil for deep frying
Directions
Lightly fry the chorizo until just cooked through
Place the stock in a saucepan & 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 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 the saffron & season with salt & pepper. 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 20 minutes or until the rice is just tender - but firm, not mushy. The risotto should look creamy.
Stir in the parmesan & chorizo. Set aside for 2-3 hours to cool completely. Add 2 eggs, the parsley and the mozzarella and stir until well combined.
Place the breadcrumbs and flour in separate bowls. Whisk the remaining eggs in a third bowl. Shape 2 tablespoons of the risotto mixture into a ball (I found an ice cream scoop to be perfect). Repeat with the remaining risotto mixture and mozzarella to make 28 - 30 balls.
Roll the risotto balls in the flour, then the egg, then lastly the breadcrumbs. 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 5-6 arancini balls in the hot oil and cook for 4-5 minutes, turning occasionally, until they are deep golden in colour. Transfer to a plate covered with paper towel and repeat until all arancini balls are done.
Place the stock in a saucepan & 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 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 the saffron & season with salt & pepper. 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 20 minutes or until the rice is just tender - but firm, not mushy. The risotto should look creamy.
Stir in the parmesan & chorizo. Set aside for 2-3 hours to cool completely. Add 2 eggs, the parsley and the mozzarella and stir until well combined.
Place the breadcrumbs and flour in separate bowls. Whisk the remaining eggs in a third bowl. Shape 2 tablespoons of the risotto mixture into a ball (I found an ice cream scoop to be perfect). Repeat with the remaining risotto mixture and mozzarella to make 28 - 30 balls.
Roll the risotto balls in the flour, then the egg, then lastly the breadcrumbs. 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 5-6 arancini balls in the hot oil and cook for 4-5 minutes, turning occasionally, until they are deep golden in colour. Transfer to a plate covered with paper towel and repeat until all arancini balls are done.
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