Arancini (2024)

• 25 grams Bertolli buttery spread with olive oil
• 1 shallot finely chopped
• 1 clove garlic finely chopped
• 50 grams bacon finely diced
• 225 grams Arborio rice
• 100 ml dry white wine
• 600 ml hot chicken stock made with 1 Knorr Chicken Stock Pot
• 75 grams frozen peas
• 30 grams grated Parmesan cheese
• 1 egg beaten with 1 tablespoon milk
• 100 grams mozzarella cut into 2 cm cubes
• 5 grams plain flour
• 100 grams dry breadcrumbs

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

1. Heat the Bertolli in a large saucepan and fry onion, garlic and bacon until just cooked but not browned.
2. Add the rice and cook stirring until well coated in Bertolli. Pour in the wine and cook, stirring until absorbed. Gradually add chicken stock, cooking until absorbed and stirring frequently.
3. Add the peas and stir in the Parmesan cheese. Leave to cool slightly.
4. For each ball, roll 2 tablespoons of the risotto into a ball and then press a piece of mozzarella cheese into the centre and roll around to enclose fully.
5. Coat lightly with flour, dip into the egg mix and finally roll in breadcrumbs.
6. Cook in deep fat fryer or large deep saucepan to 180°C. Fry a few at a time until evenly golden brown. Drain on kitchen paper and keep warm whilst frying the remainder.
7. Delicious as a starter or for lunch or nibbles.