Mozzarella Arancini with Marinara Sauce
These are a labour of love but my god, they are totally worth it and during this lockdown, we have allll the time to cook, so no excuses!
Arancini originate from Sicily; and are rice balls stuffed with ragu, mozzarella or whatever you fancy, then deep fried to perfection.
These go great with the marinara sauce and can be eaten as a starter or as light lunch with a salad.
Ingredients:
For the Arancini:
- 750ml chicken stock
- 4 tbsp unsalted butter
- 1 medium onion, finely chopped
- 4 garlic cloves, crushed
- 190g Arborio rice
- 1 tsp salt
- 115ml dry white wine
- 100g Parmesan
- 60g double cream
- 2 tsp finely grated lemon zest
- 1 tbsp lemon juice
- 2 tsp freshly ground black pepper
- 375g mozzarella, cut into small cubes
- 200g Panko bread crumbs
- 100g flour
- 2 large free range eggs
- Sunflower oil for frying
For the marinara sauce:
- 6 tbsp olive oil
- 1 medium onion, finely chopped
- 6 garlic cloves, crushed
- 2 sprigs of basil, chopped
- 2x 400g tins of peeled plum tomatoes
- Salt and pepper
Sauce
The sauce can be made a day in advance if needed.
Heat the oil in a large saucepan over a medium heat. Cook the onion, stirring often, until very soft. Add the garlic and cook for a further 3 minutes, then add the basil.
Add the tomatoes, crushing with your hands as you go, season with salt and pepper and bring to a simmer. Reduce the heat, simmer gently, stirring occasionally, until the sauce is thick, around 1 hour. Season with salt & pepper.
Arancini
Bring the stock to a simmer over a medium heat in a saucepan, then keep warm over a low heat.
Heat 2 tbsp of butter in a large saucepan over a medium heat, add the onion and cook until softened but not browned. Add the garlic and cook for a further minute.
Stir in the rice, season with 1 tsp salt and cook, stirring often until some of the grains turn translucent around the edges. Add the wine and cook, stirring often until the pan is almost dry. Ladle in one spoonful of stock, bring to a simmer, and cook, stirring often until the liquid is absorbed. Ladle in another spoonful of stock and continue the method until all the stock has been used and is mostly absorbed. The rice should be cooked through but slightly toothsome. Remove from the heat and stir in the Parmesan, cream, lemon zest, lemon juice, 1 tsp pepper and remaining butter. Season with salt to taste.
Spread risotto in an even layer on a parchment lined baking tray. Chill for 4 hours in the fridge, cover with cling film after 1 hour of chilling to stop a skin forming.
Line another baking tray with parchment. Scoop about a palm size amount of risotto into your hand and form into a patty, place 3-4 pieces of mozzarella in the middle. Carefully pinch the edges up to cover the mozzarella and form into a ball. Place on the prepared baking tray. Repeat until all the risotto has been formed. Place in the fridge for an hour (or freeze for 10 minutes).
Meanwhile, pulse the Panko breadcrumbs in a food processor until very fine and transfer to a shallow bowl. Place flour in another shallow bowl. Then, beat the eggs in another bowl to blend. Season all bowls with salt and pepper. Working one at a time, roll the balls in flour and shake off any excess. Then dip in the egg, enduring the entire ball is coated, then let any excess drip off. Finally, roll into the Panko. Transfer onto your lined baking tray.
Heat your oil or fryer, and cook the Arancini until a deep golden brown, around 5-6 minutes. Transfer to kitchen paper to soak up any excess oil. Serve warm with the marinara sauce.
