Preparation time is 30minutes
Cook time is 1hours
Total time is 1hours 30minutes
Serve is for 14 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
14
- 14 thin slices of Bertocchi Soppressa Salami from the deli
- 20grams butter
- 1 small onion, finely chopped
- 4 cup chicken stock
- 1 cup parmesan, grated
- garlic aioli (to serve)
- 2 cup arborio rice
- 1tablespoons olive oil
- 1L vegetable oil (for deep frying)
- 2 eggs, whisked
- 1/4 cup basil, chopped
- 3/4 cup dried breadcrumbs
Method
Step 1 of 4
Heat oil and butter in a medium saucepan over medium heat. Add onion and cook for 5 minutes, stirring often, or until softened. Add rice, stir well and cook for 2 minutes. Gradually stir in 1/2 cup stock, stirring until absorbed. Continue adding stock until creamy and rice is just tender.
Step 2 of 4
Transfer to a bowl and stir in basil and parmesan. Cool for 5 minutes then stir through egg. Chill for 30 minutes. With damp hands, roll tablespoonfuls of rice into balls and place on a baking paper-lined tray.
Step 3 of 4
Place breadcrumbs in a deep bowl. Add arancini, tossing well to coat in crumbs. Return to tray. Heat oil in a medium pan over medium heat. Slice soppressa into 3 long strips.
Step 4 of 4
Deep fry arancini balls, in batches, for 3-4 minutes or until golden brown. Drain on paper towel. Wrap each ball with a strip of soppressa, securing with a toothpick and garnish with basil leaves and serve with aioli.
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