Arancini Balls, Tomato Relish
Cheesy Risotto balls in a crisp breadcrumb coating, with a sweet and tangy tomato relish on the side.
Ingredients
Arancini Balls
-
Olive oil 90 ml
-
Brown Onions 2 x
-
KNORR Garlic Puree 10 g
-
Rice, Arborio 660 g
-
Warm water 1.5 l
To Serve
-
Parmesan cheese, grated 100 g
-
Basil Leaves 20 g
Preparation
-
Tomato Relish
- Place KNORR Pronto Napoli, brown sugar, apple cider vinegar, star anise, ground coriander and mustard seeds into a saucepan over medium heat. Cook, stirring for 10 minutes or until sugar has dissolved.
- Bring to the boil, reduce heat to low and simmer for 20 minutes.
-
Arancini Balls
- Heat oil in a large saucepan over medium heat, add onion and KNORR Garlic Puree and cook until the onion is translucent. Add rice and sauté for 1-2 minutes.
- Combine KNORR Concentrated Liquid Stock and warm water. Add a ladleful of hot stock to the mixture and stir until liquid is absorbed. Continue to add stock a ladleful at a time stirring constantly for around 20 minutes or until rice is tender and liquid almost absorbed.
- Stir through parmesan, set aside for 1-2 hours to cool.
- Mould into balls and deep fry for 2-3 minutes until golden.
-
To Serve
- Place arancini balls on a bed of tomato relish.
- Serve with grated parmesan and fried basil leaves.
