These can be prepared in advance, then chilled. Allow 20 minutes to cook and serve. Great party food to wow your friends.
500g pouch of Pitango Tomato, Feta & Basil Risotto
200g Diced Pancetta
150g firm Mozzarella
50g Fresh Basil
Extra Virgin Olive Oil
2 Free Range Eggs (whisked)
Vegetable oil for deep frying
200g bread crumbs seasoned with salt & pepper
Preheat your oven to 200°C. Put the diced pancetta in an oven roasting pan. Put in the oven and bake until crispy and remove. Turn oven down to 180°C.
Place the cold Pitango risotto in a mixing bowl, add the crispy pancetta, torn fresh basil and diced mozzarella, then add a handful of bread crumbs and mix well. Use wet hands and form into large balls approximately 2 inches in diameter.
Place each ball in the egg wash then roll in the rest of the bread crumbs. Place on a plate, cover and put in the fridge to chill for 30 minutes, or longer if you’re pre-preparing for the next day.
Once the Arancini Balls have chilled for 30 minutes, add enough oil in a saucepan to reach a depth of 5cm. Heat oil to 170°C and deep fry the balls in small batches for 4-5 minutes, until golden. Serve on a plate with a side salad of your choice. Enjoy.