Arancini Balls

Made with Double concentrated tomato paste

When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.

40 min (COOK TIME: 40 min)

Medium

Ingredients

INGREDIENTS

  • 1 large pinch of saffron
  • 4 cups chicken or vegetable stock
  • 2 tablespoons olive oil
  • 1 medium brown onion, finely diced
  • 3 cloves garlic, crushed
  • 2 tbsp Mutti Double Concentrate Tomato Paste
  • 150 g Arborio rice
  • 200 ml white wine
  • 40 g butter
  • 100 g finely grated Parmesan
  • 150 g fresh mozzarella
  • Sea salt and freshly ground black pepper
  • 1 Finely grated zest of lemon

Crumbing mix

  • 1/2 cup plain flour
  • 3 eggs
  • 1/2 milk
  • 200 g panko breadcrumbs
  • Vegetable oil, for deep-frying
  • Mayonnaise, to serve

Method

  1. Place the saffron and stock in a saucepan and bring to the boil. Turn down to a low simmer. Heat olive oil in a wide-based saucepan and add the onion and garlic, sauté stirring for 2-3 minutes until softened. Add the Mutti Double Concentrate Tomato Paste and cook for 2 minutes. Add the rice, salt and pepper and the wine and continue stirring until all the liquid is nearly evaporated. Start slowly adding the simmering stock, continuously stirring for approx. 20 minutes. Add butter, Parmesan and lemon zest. Season with salt and pepper to taste. Spread risotto mix onto a tray to cool. Transfer the mix to a bowl. Stir through the mozzarella. Using damp hands to roll the rice into fifteen even-sized balls (approx. 50-60 g). Place them on a tray. To prepare the crumbing mix, place the flour on a plate. Whisk together the eggs and milk in a wide mixing bowl. Place half of the breadcrumbs on a flat plate. Crumb Arancini balls in batches, firstly coating in the flour then dipping in the egg mixture and lastly rolling in crumbs to coat. Repeat the steps to make them extra crisp. Pour oil into a wide-based saucepan to fill approx. 10cm deep. Heat to 180°C. Deep-fry the arancini in batches for about 2-3 minutes, until slightly dark golden. Remove them and drain on paper towel. Serve warm with mayonnaise and your favorite cocktail or mocktail.
  2. Place the saffron and stock in a saucepan and bring to the boil. Turn down to a low simmer.
  3. Heat olive oil in a wide-based saucepan and add the onion and garlic, sauté stirring for 2-3 minutes until softened. Add the Mutti Double Concentrate Tomato Paste and cook for 2 minutes. Add the rice, salt and pepper and the wine and continue stirring until all the liquid is nearly evaporated. Start slowly adding the simmering stock, continuously stirring for approx. 20 minutes.
  4. Add butter, Parmesan and lemon zest. Season with salt and pepper to taste. Spread risotto mix onto a tray to cool.
  5. Transfer the mix to a bowl. Stir through the mozzarella.
  6. Using damp hands to roll the rice into fifteen even-sized balls (approx. 50-60 g). Place them on a tray.
  7. To prepare the crumbing mix, place the flour on a plate. Whisk together the eggs and milk in a wide mixing bowl. Place half of the breadcrumbs on a flat plate.
  8. Crumb Arancini balls in batches, firstly coating in the flour then dipping in the egg mixture and lastly rolling in crumbs to coat. Repeat the steps to make them extra crisp.
  9. Pour oil into a wide-based saucepan to fill approx. 10cm deep. Heat to 180°C. Deep-fry the arancini in batches for about 2-3 minutes, until slightly dark golden. Remove them and drain on paper towel.
  10. Serve warm with mayonnaise and your favorite cocktail or mocktail.

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Also made with: Double concentrated tomato paste


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