• 2 cups Riviana Arborio Rice
• 2 tbsp butter
• 15 white Always Fresh Onions – Chilli
• 3½ cup vegetable stock
• 1/4 cup dry white wine
• 100g Always Fresh Sweet Spiced Gherkins, finely chopped
• 1 cup mozzarella, grated
• 1 cup parmesan, grated
• ½ cup tarragon, fresh & chopped
• 2 egg yolks, whisked
• 1 ½ cups plain flour
• 1 cup milk
• 1 egg, whisked
• 3 cups breadcrumbs, good quality
• 2 ½ cups oil for deep frying
• ½ tsp of sea salt and cracked pepper
• ½ cup sweet chilli sauce
In a large pot bring stock to almost boiling point.
In another large pot on a medium to high heat add butter and onions and sauté for around 2-3 minutes.
Add the rice, stirring constantly for 1 minute, then add the wine and continue to stir for a further 1-2 minutes.
Using a ladle add two scoops of hot stock to the rice and stir, allowing it to soak up the liquid.
Once the liquid reduces, add more. Continue this method until all the stock is used up. This should take around 20 – 30 minutes or until al dente.
In the last 2 minutes of cooking add the gherkins, mozzarella, parmesan, tarragon and seasoning and stir to combine.
Remove the risotto from the pot and spread out onto a large baking tray to cool. Once cool, mix in the egg yolks then place in the fridge for up to 2 hours. With clean hands mould the risotto into 15 balls. With the first 10 done put them into the refrigerator again to harden while you roll the last 5.
To crumb the arancini, first lightly coat in the flour, then dip in the egg wash (milk & whisked egg) and lastly coat in the bread crumbs.
Using a deep pot or a fryer, add the oil. Drop a little of the crumbs into the oil and if it sizzle then the oil is hot enough.
Once the oil is hot enough, fry the arancini until golden brown. Drain onto paper towel. Serve with Always Fresh Sweet Chilli Sauce.