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Arancini Balls, Tomato Relish

Arancini Balls, Tomato Relish – Recipe

Cheesy Risotto balls in a crisp breadcrumb coating, with a sweet and tangy tomato relish on the side.

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Ingredients per serve

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Tomato Relish

Arancini Balls

To Serve

  • Parmesan cheese, grated 100.0 g
  • Basil leaves 20.0 g

Cheesy Risotto balls in a crisp breadcrumb coating, with a sweet and tangy tomato relish on the side.

...

Preparation

  1. 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.

  2. Arancini Balls

    • Heat oil in a large saucepan over medium heat, add onion and 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.

  3. To Serve

    • Place arancini balls on a bed of tomato relish.
    • Serve with grated parmesan and fried basil leaves.
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