Makes 15 Chicken Arancini
Ingredients :
50 g Butter
2 Medium Sized Onions Finely Chopped
4 Chopped Garlic Cloves
1 Tsp Curry Powder
3 Tsp Table salt
1 Tsp White Pepper
2 Chicken Stock Cubes
400 Gms Minced Chicken Breast
500 Gms Arborio Rice
1 Litre Water
100 Gms Cheddar Cheese ( Cubed 1 cm )
For the outer coating:
1 Egg
100 gms Plain Flour
1 Pkt Breadcrumbs
Oil for Frying
Method :
Put the ingredients from the top of the list up to the stock cubes to
simmer in a large pot for 10 minutes. Add the minced Chicken Breast and cook
while stirring for 5 minutes. Add the rice and mix thoroughly with the other
ingredients. Add the water and cover. Simmer until ALL the water is absorbed by
the rice, stirring occasionally. Once the rice is cooked, turn out onto a
shallow dish and leave to cool. ( If it is left in the pot, the bottom part
will continue cooking and will be soggy ).
Cut the cheddar into cubes. Soak a ladle in water and
fill with the cooked rice mixture. Put the cubed cheddar in the centre and
slide out the semi-sphere of rice. Keeping your hands moist with water, form
into a compact ball. Continue until all the rice is used up. The number of
Arancini you get depends on the size of ladle you use for the measure.
Once the balls are ready, pass them through the flour,
the beaten egg, and the breadcrumbs, using a circular motion with your open
flat palms to get a perfect sphere. Fry in hot oil until golden brown. Make
sure that they are completely immersed in the hot fat, otherwise you may have
to turn them over half way through the cooking time. It will be nice if you post a comment, especially if you do the recipe and are pleased with the result.
