Recipe of the week. Truffle & Mozzarella Arancini Balls.
The perfect Christmas dish for pairing with a glass of wine in the evening or serving as a starter for the main event.
Ingredients
1 TSP TRUFFLE OIL
1 TABLESPPN UNSALTED BUTTER
1 TABLESPPON OLIVE OIL
150ML DRY WHITE WINE *OR GLASS FOR YOURSELF
100G PARMESAN
350G RISOTTO RICE
1 GARLIC CLOVE GRATED
1 ONION CHOPPED
6-8 MUSHROOMS FINELY CHPPED
100G MOZZERLLA CUT INTO SMALL PIECES (12)
100G PANCO BREADCRUMBS
2 LARGE EGGS
Method
ADD OLIVE OIL AND BUTTER TO A SKILLET OR DEEP PAN.
ADD IN ONIONS AND MUSHROOMS AND COOK FOR 8-10 MINS ON MED HEAT UNTIL SOFT
ADD IN TRUFFLE OIL, RISOTTO RICE + GARLIC AND LEAVE
SIMMER FOR 1 MINUTE BEFORE ADDING THE DRY WHITE WINE.
ALLOW THE RICE TO ABSORB HALF THE LIQUID AND SLOWLY BEGIN ADDING THE STOCK.
KEEP STIRRING AND ADDING THE STOCK, ALLOWING THE RICE TO COOK. IT TAKES ABOUT 20-2 MINS.
ONCE THE RICE IS FULLY COOKED, STIR IN PARMESAN. LEAVE COOL FULLY ON A FLAT BAKING TRY.
ONCE COOLED, ROLL INTO 12 SMALL BALLS.
IN EACH BALL, PRESS A PIECE OF MOZZERELLA INSIDE.
DROP THE BALL INTO A SMALL BIT OF FLOOR, THEN EGG WASH AND FINALLY BREADCRUMBS
THROW INTO THE AIR FREYER OR 1 MINS OR UNTIL CRISPY... SHAKE HALF WAY!
You can also serve the risotto as a dish. I paired mine with chargrilled chicken and honey roasted carrots.
Hope you enjoy!
The TASK Times
