Mozzarella Arancini
These do need some advance prep. But you could also whip up a batch with any leftover risotto you may have inadvertently not eaten! The risotto must be fridge cold for arancini to work best. They are easy to whip up right to the cooking stage, then freeze so that you have arancini on demand. Especially if you are going the AirFryer route. You can of course cook these enmasse in your regular oven as directed. Using the oven we found was a lot simpler than deep or shallow frying as you can literally do an entire batch in one easy process.
If you are using the AirFryer, you are limited by the number of arancini you can fit into your appliance. Don't over crowd them as they need to be crispy golden all over.
We love the Marinara Sauce and I aways have a batch in my fridge at all times. SO get on that train kids. You will thank me! Perfect for dipping these or the Mozzarella Sticks. YUM.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Risotto
- 1 brown onion
- 3 cloves garlic
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 300 Grams arborio rice
- 100 Grams white wine
- 700 Grams liquid vegetable stock
-
The Arancini
- 200 Grams mozzarella, cut into small cubes
- 2 eggs, lightly whisked
- 100 Grams panko breadcrumbs
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
Do
- 1
To make the risotto, place onion, garlic and EVOO into the Thermomix bowl and chop 3 sec/speed 5. Saute 5 min/Varoma/speed 1.
- 2
Add rice and wine and saute 2 min/Varoma/Reverse/speed 1.5.
- 3
Add stock and cook 16 min/100°C/Reverse/speed 1.5.
- 4
Place risotto into a glass bowl or container and refrigerate overnight.
- 5
WHen you are ready to proceed with the Arancini, preheat oven to 200°C. Line an oven tray with baking paper.
- 6
Cut up mozzarella into small cubes.
- 7
Spoon out a tablespoon of cold risotto. Flatten and place a cube of mozzarella in the middle. Roll up into a ball and dip in egg, then coat generously with panko. Place on oven tray. Repeat until you've used all the risotto.
- 8
Drizzle with EVOO and bake 20-25 minutes, until browned.
- 9
Alternately, these can be cooked in an airfyer. Roll then in a little EVOO before placing in for 12 minutes at 200°C. Or until golden and well browned.
Served with
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
