20 mins + 3 hours chill time
- 1 tbsp butter
- 1 small onion, peeled and finely diced
- 1 cup Arborio rice
- ½ cup white wine
- 1¾ cups chicken stock
- 1 egg, lightly beaten
- 3 tbsp Beerenberg Creamy Parmesan Caesar Dressing
- ½ cup Parmesan cheese, grated
- 2 tbsp parsley, finely chopped
- Salt, to taste
- 12 small cubes mozzarella cheese
- 2 cups panko breadcrumbs
- Vegetable oil, for frying
- 1 jar Beerenberg Tomato Chutney
Melt butter in a saucepan over medium heat. Add the onion and cook for 5 minutes until soft.
Add rice and stir until grains turn translucent. Add wine and turn up the heat to medium high. Cook until liquid is mostly absorbed, stirring occasionally.
Add chicken stock, stir, bring to simmer. Cover and allow to simmer until all liquid is absorbed and the rice is cooked.
Cover and transfer to refrigerator for at least 3 hours or preferably overnight.
Mix in the egg, Creamy Parmesan Caesar Dressing, grated Parmesan, parsley and season with salt.
Using an ice cream scoop, measure out one scoop of rice mixture. Shape to fit around one cube of mozzarella. Mould into a ball.
Roll each ball in the panko breadcrumbs. Press lightly to coat.
Refrigerate until ready to cook and serve.
Heat some oil in a wok or deep pan to approximately 160°C.
To test if the oil is hot enough, toss in a few breadcrumbs. If it starts sizzling immediately, the oil is ready.
Carefully transfer a few balls into the hot oil, using a large spoon or a ladle. Turn frequently so they cook evenly.
When they are a deep golden brown, remove onto a plate lined with paper towel to drain. Repeat with remaining balls.
Serve the arancini sitting on a small dollop of Tomato Chutney and top with some extra Creamy Parmesan Caesar Dressing.