Britannia
Made with creamy and gooey cheese, arancini balls are perfect to enjoy as a snack or appetiser. Make it at home with this recipe.
For the Arancini Rice Balls: 2 tbsp olive oil, 2 tbsp unsalted butter, 1 onion, 1 cup ham, 2 cups Jasmine rice, 1 cup dry white wine, 5 cups chicken broth, 1 tsp salt, 1 cup frozen peas, 1/3 cup parsley, 1 cup parmesan cheese, 4 oz mozzarella cheese. For Breading/ Frying: 1 cup all-purpose flour, 3 large eggs, 1 1/2 cups breadcrumbs, oil for frying, vegetable oil
Heat olive oil and butter in a heavy-bottomed pot over medium-high heat. Sauté diced onion until soft and golden. Add diced ham and cook for another 2 minutes.
Stir in rice to coat with oil. Pour in white wine and cook for 2 minutes. Add hot chicken broth, salt and cover the pot. Simmer until the liquid is absorbed by the rice.
Stir in peas, cover again and cook for an additional 2 minutes. Spread the rice mixture on a large baking dish to cool. Once the rice is at room temperature, stir in parsley and parmesan cheese.
With wet hands, form rice balls using a heaping ice cream scoop for each. Make a well in the center of each ball and place a cube of mozzarella cheese. Close the rice mixture around the cheese to form a tight ball.
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each rice ball in flour. Dip in the beaten egg, letting excess drip back into the bowl.
Finally, roll the ball in breadcrumbs until evenly coated. Repeat all rice balls. Heat oil in a deep pot to 350° F.
Fry the breaded rice balls in batches, avoiding overcrowding the pot. Cook for about 3 minutes per batch.
Transfer the arancini to paper towels to drain excess oil. Sprinkle with salt immediately and serve warm with marinara sauce.