We love these melt-in-the middle arancini balls for a bitesize party dish that will have your guests coming back for more.
Serves: 8 -10 people
Preparation time: 30 minutes
Cooking Time: 30 minutes
What You’ll Need:
- 40g unsalted butter Half an onion
- Finely chopped
- 1 clove garlic diced
- 125g risotto rice
- 50ml white wine
- 250ml vegetable stock
- 200g butternut squash/ pumpkin peeled and cut into pieces
- 5g fresh chopped sage
- 100g bread crumbs
- 60g Boursin Black Pepper Portions
- Vegetable oil for frying
For the egg wash:
- 2 eggs 50ml milk
What To Do:
- Place a frying pan on a medium heat. Add the butter, diced onion and garlic and cook for 1-2 minutes until the onion softens
- Add the dry risotto rice to the pan and stir for 1 minute, allowing the melted butter, onion & garlic to coat the rice
- Add the wine to the risotto and stir until absorbed
- Pour the stock into a separate pan and bring to boil, before simmering gently
- Add a ladle of stock to the risotto and again, stir until completely absorbed and the rice starts to swell. Continue to add a ladle of stock at a time, stirring until completely absorbed before adding the next. Repeat until all of the stock has been used
- Bring a pan of water to the boil and add the butternut squash or pumpkin. Cook until tender and then drain
- Remove the risotto from the pan and place into a mixing bowl. Add the drained butternut squash or pumpkin and use a fork to mash together
- Add sage to the mixture and season with salt and pepper to taste
- Shape the Boursin Pepper Portions into 5g balls and shape the risotto mix around each. This will make approximately 12 arancini balls
- To make the egg wash, add the eggs and milk together with a little salt and gently whisk
- Dip the arancini balls into the egg wash to coat, before gently rolling into the bread crumbs until completely covered and then set aside
- Pour approximately 3cm of oil into a deep pan and carefully bring to a temperature of 170°C (use a thermometer for guidance). Gently cook the arancini balls in the hot oil for approximately 1-2 minutes each, until golden in colour
- Remove from the oil and drain on kitchen towel to remove excess oil
Serve: warm with your choice of dip