Preparation time is 40minutes
Cook time is 50minutes
Total time is 1hours 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 1/2 cup plain flour
- 40grams butter
- 1 leek, chopped
- 2tablespoons flat-leaf parsley, chopped
- 1 lemon, rind finely grated
- 2 cup vegetable stock, hot
- 1/3 cup parmesan, finely grated
- 200grams green prawn meat, chopped (see tip)
- 1/2 cup aioli (to serve)
- 1 cup arborio rice
- 1tablespoons olive oil
- 2 eggs, lightly beaten
- 2 1/2 cup panko breadcrumbs
- 2 garlic cloves, crushed
- 1L vegetable oil (for deep frying)
- 1/3 cup white wine
Method
Step 1 of 6
Heat butter and oil in a saucepan over medium heat. Add garlic and leek and cook, stirring, for 5-6 minutes or until leek has softened.
Step 2 of 6
Add rice and stir for 1 minute or until coated with butter mixture.
Step 3 of 6
Add wine and stir until reduced. Stir in stock and bring to a simmer. Cook, stirring occasionally, for 15 minutes or until liquid is absorbed and rice is tender.
Step 4 of 6
Stir in prawns, lemon rind and parsley and cook, stirring, for a further 2 minutes. Remove from heat, stir in parmesan, then season. Transfer to a shallow tray and refrigerate for 15 minutes.
Step 5 of 6
Place flour, egg and breadcrumbs into separate bowls.
Step 6 of 6
Roll the cooled risotto into 12 balls. Toss each ball in flour, shaking off excess. Coat in egg, then roll in breadcrumbs. Heat oil in a deep saucepan and deep-fry for 3-4 minutes or until golden and warmed through. Serve arancini with aioli on the side. Note: Use 400g green prawns, peeled, deveined and chopped if you don’t have prawn meat. Arancini balls can be prepared ahead of time and refrigerated until ready to be cooked.
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