Arancini Rice Balls

Prepare the Risotto:

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened about 5 minutes.

Add the minced garlic and SunRice Medium Grain White Rice to the saucepan. Cook, stirring constantly, for 1-2 minutes, until the rice is lightly toasted.

Pour in the white wine and cook until it has been absorbed by the rice, stirring frequently.

Begin adding the heated broth to the rice, one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 20-25 minutes.

Stir in the grated Parmesan cheese and butter then season the risotto with salt and pepper to taste. Remove from heat and let it cool completely before proceeding to make the arancini balls.

Prepare the Red Pepper Dipping Sauce:

In a blender or food processor, combine the roasted peppers, garlic, olive oil, salt, and pepper. Blend until smooth. Transfer the sauce to a serving bowl and set aside.

Make the Risotto Arancini Balls:

In a large mixing bowl, combine the leftover risotto, grated Parmesan cheese, and beaten eggs. Mix until well combined.

Place the breadcrumbs in a shallow dish.

Take about 2 tablespoons of the risotto mixture and shape it into a flat disc in the palm of your hand. Place a mozzarella cube in the centre and fold the mixture and the cheese, rolling into a ball. Coat evenly in panko breadcrumbs, and place on a paper-lined tray. Repeat until all mixture is used up.

In a deep saucepan or fryer, heat vegetable oil to 180°C (350°F).

Carefully drop the risotto balls into the hot oil in batches, frying for 3-4 minutes, or until golden brown and crispy.

Use a slotted spoon to remove the fried arancini balls from the oil and transfer them to a plate. lined with paper towels to drain excess oil.

Arrange the risotto arancini balls on a serving platter alongside the homemade red pepper dipping sauce.

Ensure the risotto mixture is well chilled before shaping into balls for easier handling.

Use a neutral-flavoured vegetable oil with a high smoke point for frying the arancini balls.

Adjust the seasoning of the red pepper dipping sauce according to your taste preferences.