Arancini have always been a part of my life growing up, Christmas, Easter and all sorts of family meals and occasions. Traditionally they are filled with chunks of meat slowly cooked in a pasta sauce (Sugo) and have green peas in them and some Parmesan cheese. I just love them and these have been adapted to meet the requirements of my Vegetarian sister. Enjoy !!!
2 Cups Raw Long grain Rice
250gm Buffalo Mozzarella
250gm Hard Fetta Cheese
250gm grated Parmesan
1/2 Cup marinated seeded Olives
250gm Mascarpone Cheese
1 Cup Dried Bread Crumbs (Panko Bread crumbs are AWESOME !)
Cover the rice with water. Add a little salt or alternatively use stock. I cover the rice with water to 1.5 cm above the top layer and microwave it for 25 minutes on high. Remove and allow to cool.
Add the butter and the Mascarpone to the rice and mix thoroughly.
Make sure the butter is fully melted. It may be a little wet but the rice will absorb most of the liquid. Add Salt and Pepper and mix thoroughly.
Add the feta and the parmesan and mix thoroughly.
If it is cool enough add the eggs and combine well. Taste test and add salt and pepper as required.
Line up rice mixture, Mozzarella, Olives and dry bread crumbs. We are ready to make Arancini !
Get a handful of the rice mixture and place some mozzarella and olives in the middle (Anchovies or some chilli are great here also). Cover the mixture over and roll into a ball.
Roll in the bread crumb mixture. Tray them up and place them in the fridge to firm up.
Allow the Arancini to sit for an hour to firm up. Heat the oil and once HOT start to fry off the Arancini. If the Arancini are too large they will need to be placed in the oven to heat through. Generally 180 C for an hour will finish them off nicely.
Serve Hot . . . . I just adore them 🙂