Arancini Balls, Tomato Relish
Cheesy Risotto balls in a crisp breadcrumb coating, with a sweet and tangy tomato relish on the side.
Ingredients per serve
Arancini Balls, Tomato Relish
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€0.0
Tomato Relish
KNORR Italiana Pronto Napoli GF 4.15 kg
/kg
1.5 kg
0%
Brown sugar
/g
240.0 g
0%
Apple cider vinegar
/ml
375.0 ml
0%
Star anise, whole
/x
2.0 x
0%
Coriander, ground
/g
5.0 g
0%
mustard seeds
/g
25.0 g
0%
Arancini Balls
Olive oil
/ml
90.0 ml
0%
Brown Onions
/x
2.0 x
0%
Garlic puree
/g
10.0 g
0%
Rice, Arborio
/g
660.0 g
0%
KNORR Concentrated Liquid Stock 1 kg
/g
60.0 g
0%
Warm water
/l
1.5 l
0%
To Serve
Parmesan cheese, grated
/g
100.0 g
0%
Basil Leaves
/g
20.0 g
0%
/
Tomato Relish
-
Brown sugar 240.0 g
-
Apple cider vinegar 375.0 ml
-
Star anise, whole 2.0 x
-
Coriander, ground 5.0 g
-
mustard seeds 25.0 g
Arancini Balls
-
Olive oil 90.0 ml
-
Brown Onions 2.0 x
-
Garlic puree 10.0 g
-
Rice, Arborio 660.0 g
-
Warm water 1.5 l
To Serve
-
Parmesan cheese, grated 100.0 g
-
Basil Leaves 20.0 g
Preparation
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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.
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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.
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To Serve
- Place arancini balls on a bed of tomato relish.
- Serve with grated parmesan and fried basil leaves.
