There was a Facebook quiz about How Italian R U (I need THEM to tell me) and there was mention of riceballs, arancini (which my family mangled the pronounciation of like every word to sound more like "Don CHEEN") - hadn't had them since about 7 so I couldn't remember anything about how they were prepared. I remember the taste, the cheese, and seeing them in the freezer (they froze really well). My Italian friend from Amsterdam passed this receipe along to me - figuring out how to improv the fryer. But get my husband on a roll and he will figure out how to make it perfectly (he did a spectacular Mulligatawny a few years ago, first try, without EVER TASTING it beforehand).
plain flour for dusting,
2 eggs, beaten,
breadcrumbs for coating,
olive oil for deep frying -
For the risotto: 1.5 liter vegetable stock, 3 tbsp olive oil, 1 onion finely chopped, 300 gr Arborio or other Italian risotto rise, 4 tbsp freshly grated Parmesan cheese, salt and pepper-
For the filling: 1 tbsp olive oil, 1 tbsp finely chopped onion, 100 gr frozen peas, 2 tbsp water, 75gr mozzarella cheese, diced. Instructions - Make the risotto like any other risotto (just no butter), spread on a tray and leave to cool. Make the filling: Heat the olive oil in a small pan, add the onion and sweat until soft. Add the peas, water and some salt & pepper. Cover with a lid and cook for few minutes until peas are tender, leave to cool. Take a little risotto and form it into a ball (easier if you wet yuor hands with cold water), make an indentation in each ball and place a few peas and a couple of cubes of mozzarella in it.
Dust each ball with a little flour, coat with the beaten egg and then coat in breadcrumbs. Heat the olive oil in a large, deep saucepan or in a deep fat fryer. Add the risotto balls a few at a timne and fry for 2-3 minutes until golden brown. Drain on kitchen paper and serve hot or cold. Enjoy!!