A favorite Italian comfort food, these arancini are made with rice from Abruzzo that comes with a lightly smoked flavor and aroma.
- 800ml Chicken or Vegetable Stock
- 250g Fior di Maiella Smoked Rice
- 1⁄2 teaspoon Margherita di Savoia Sea salt
- 50g Parmesan, grated
- 150g Mozzarella, chopped into chunks
- 2 Cups Meat Ragu, (can substitute Pesto or Sautéed Mushrooms)
- 1 Egg
- 170g Plain Flour
- 500g Dried Breadcrumbs
- 20g Michele Ferrante Dried Mountian Oregano
- Rice Bran Oil, to cook
- Bring the stock to a boil in a medium pan, then stir in the rice and salt. Bring back up to the boil, then turn down the heat and simmer on medium heat until the stock has been absorbed.
- Stir in the grated parmesan and season to taste, add ragu and mix very well then leave to cool completely.
- Scoop out 2oz portions of the rice mix, dimple a well in the middle, and fill with mozzarella cheese. Cover the dimple with more rice and roll it into a ball.
- Beat together the egg, flour, and enough water to make a thick batter (about 175ml), and season. Mix oregano with the breadcrumbs.
- Heat the oil in a deep pan, no more than a third full, to 350, or until a breadcrumb sizzles on contact. As it is heating, dip each rice ball into the batter to coat, then into the breadcrumbs, heaping them on top until it is well covered.
- Cook in batches until golden brown, making sure the oil comes back up to temperature between batches, and drain on a kitchen towel.