Ingredients (serves 20)
1 onion, finely diced
1 garlic clove, crushed
1 tablespoon olive oil + extra for frying
1 cup arborio rice
2 ½ cups chicken or vegetable stock
½ cup frozen peas
60g prosciutto, diced
¼ cup pecorino, grated
Sea salt & cracked pepper
Egg wash (1 egg, beaten with ½ cup milk)
Plain flour
Breadcrumbs
Vegetable oil
Aioli, (store bought)*
Sundried tomato pesto (store bought)*
Micro herbs or parsley (optional)
Method
- For the risotto, heat oil in a saucepan over medium heat. Add onion and garlic and cook for 2 minutes without colouring. Add rice and cook for a further 2 minutes until rice is glossy. Add boiling stock gradually to the rice, occasionally stirring until absorbed. Continue to add remaining stock until rice is just tender or until all moisture has been absorbed. Then add prosciutto, peas and pecorino, season to taste with pepper. Remove from heat and place in a bowl to chill in the fridge overnight or chill until risotto is cold.
- Once chilled form small bite-size balls and lightly coat rice balls in flour, shaking off any excess, then dip in egg wash, then breadcrumbs, coating evenlyaround each ball and then place in the fridge to chill for 30 minutes.
- Heat vegetable oil in a large saucepan over medium-high heat, once oil is hot carefully add arancini into the oil and deep fry until golden, remove and drain on paper towel.
To Serve
Place arancini on a serving plate and serve with aioli and sundried tomato pesto in 2 small dishes, garnish with micro herbs and serve.
Chef's Notes
The risotto can be made the day before. Aioli and sundried tomato pesto can be found at all supermarkets and gourmet food stores.
