Ingredients
Serves 8
Preparation Steps
Step 1
Start by preparing the ingredients in a saucepan
In a large saucepan, heat the olive oil over medium heat. Add the diced onion and cook for 2 minutes, stirring occasionally until softened. Add crushed garlic and cook for another minute. Stir in the arborio rice and cook for a minute before adding the white wine (if using). Let the wine cook off for a minute.
Step 2
Add hot stock into it and keep stirring
Gradually add hot stock, one ladle at a time, stirring until each addition is absorbed. Continue until all the stock is absorbed and the rice is al dente. Stir in butter and parmesan. Taste, adding salt if necessary. Spread the risotto on a tray lined with baking paper and cool in the fridge for at least 1 hour (or freeze for 30 minutes to speed up the process).
Step 3
Start preparing the rice balls
Line a tray with baking paper. In separate bowls, place the egg, flour, and breadcrumbs. Take about 2 tablespoons of cooled risotto and flatten it in your hand. Place a small amount of Britannia The Laughing Cow Cheese Cubes in the centre and encase the cheese with the rice by rolling it into a ball. Place the ball on the prepared tray. Repeat until all the risotto is used.
Step 4
Coat the rice balls with breadcrumbs
Dip each rice ball into the flour, ensuring a light coating. Shake off any excess before dipping it into the beaten egg. Then coat it with breadcrumbs, pressing gently to ensure an even layer. Place the coated arancini back on the tray and refrigerate for 10 minutes to firm them up. Heat vegetable oil in a large pot to 180°C. Test by dipping a wooden spoon into the oil – if bubbles form around the handle, it's ready.
Step 5
Fry the arancini, serve and enjoy!
Gently lower 3 arancini into the hot oil (don’t overcrowd the pot). Fry for about 5 minutes, turning occasionally until golden and crispy. Transfer to a wire rack to drain excess oil. Repeat with the remaining arancini. Serve the arancini hot, with the cheese melting beautifully inside. Enjoy the golden, crispy exterior and the gooey, cheesy centre!
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