Prep Time: 1 hour / 30 minutes
Featured Barnacle Products:
Bullwhip Kelp & Piri Piri Hot Sauce risotto, rolled into balls, stuffed with mozzarella, and fried to crispy, creamy perfection.
- 1/4 cup butter
- 1/2 yellow onion, minced
- 1/4 cup Bullwhip Kelp & Piri Piri Hot Sauce
- 1/4 cup white wine
- 2 cup arborio rice
- 4 cups broth (vegetable or chicken), warmed
- 1 cup Parmesan
- 1/2 cup fresh mozzarella chopped into 1/4 inch cubes
- 2/3 cup flour
- 1 cup Panko
- 2 egg, beaten
- 3 quarts vegetable oil for frying
- chopped parsley for garnish
- In a medium sauce pan, melt butter over medium heat.
- Add minced onions and cook until translucent.
- Add rice, and stir until starts to turn golden brown.
- Add white wine, stirring, until the wine is evaporated.
- Add in Bullwhip Kelp & Piri Piri Hot Sauce and 1 cup of warmed stock. Stir until it's evaporated.
- Stir in stock 1 cup at a time, using same process until rice becomes slightly crunchy on the inside but soft on the outside.
- Stir in final 1 cup of stock and Parmesan, stirring vigorously until combined and excess liquid is evaporated, remove from heat.
- Transfer risotto to parchment paper and cool (in refrigerator), until chilled.
- Take 1/4 cup chilled risotto and form it into a flat circular patty between hands. Place one to two cubes on mozzarella on patty and fold edges over to form a ball, adding more risotto, if necessary, to seal in the mozzarella. Balls should be slightly larger than a golf ball. Place on parchment lined baking sheet. Repeat until all risotto is formed into balls.
- Place in freezer for 10 minutes.
- Place flour in a medium bowl, panko in a separate medium bowl, and beaten egg in another bowl.
- Take one ball at a time and douse sides with flour, lightly coating the outside. Next, dip the ball in beaten egg. Last, roll the ball in Panko and place on a clean baking sheet.
- In a medium pot, bring frying oil to 350 degrees.
- Fry the arancini in batches, leaving space between each ball to ensure each side of ball cooks evenly. It will take about 5 minutes to reach a golden brown color on the outside, and melt the cheese on the inside.
- Transfer cooked arancini to a wire rack. While arancini is still hot, sprinkle with flaked sea salt.
- Garnish with parsley, and serve immediately with a warm dipping sauce of tomato sauce.