- Difficulty Easy
- Active time 45 minutes
- Total time 45 minutes + refrigeration time
- Servings 40 pieces
- 150 g Parmesan cheese, cut into pieces (3 cm)
- 1 brown onion (approx. 120 g), cut into quarters
- 2 garlic cloves
- 50 g unsalted butter
- 50 g Arborio rice
- ½ tsp ground black pepper
- 150 g white wine
- 1 pinch saffron
- 650 g water
- 3 tsp Vegetable stock paste (see Tips)
- 130 g panko breadcrumbs
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 6 tbsp plain flour
- 3 sprigs fresh flat-leaf parsley, leaves only, chopped
- 280 g cooked prawns, cut into pieces (2 cm)
- 2 eggs, lightly beaten
- vegetable oil (approx. 750 g), to deep fry
- lemon, cut into wedges, to serve
- Place Parmesan into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside. Rinse mixing bowl.
- Place onion and garlic into mixing bowl, then chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
- Add butter and sauté 3 min/120°C/speed 1.5, without measuring cup. 4. Add rice and pepper, then sauté 1 min/120°C//speed 1.5, without measuring cup.
- Add wine and saffron, then cook 2 min/120°C/speed 1, without measuring cup. Scrape bottom of mixing bowl with spatula.
- Add 650 g of the water and stock paste, then cook 13 min/100°C//speed 1.5.
- Add 100 g of the reserved Parmesan and stir to combine. Pour into a shallow bowl and set aside to cool for 30 minutes. Cover and place in the fridge overnight. Clean and dry mixing bowl.
- Place panko crumbs, salt and pepper into mixing bowl, then mill 2 sec/speed 8. Pour panko mixture onto a plate. Add remaining 50 g Parmesan cheese and stir to combine. Place flour on a separate plate.
- Add parsley to cooled risotto mixture and stir to combine (see Tips). Roll 1 tablespoon of the cooled risotto into a walnut-sized ball. Press a hole in the middle of each ball, then place a prawn piece inside and press risotto around it to enclose and form a ball.
- Roll each arancini ball in flour, dip in lightly beaten egg, then coat in panko crumb mixture and place onto a tray. Repeat to make approximately 40 balls. Place in the fridge for a minimum of 30 minutes ahead of frying.
- Set aside a tray lined with paper towel. Place a deep saucepan over medium-high heat and add enough oil to deep fry. Heat oil to 170°C (see Tips). Working in batches, fry arancini for 3-4 minutes or until golden brown. Transfer onto paper towel to drain.
- Serve warm with lemon wedges.
- To make your own Vegetable stock paste, see Cookidoo® for the recipe.
- To test oil is correct temperature (170°C), drop a small cube of bread into the oil, it should turn golden turns golden brown in 20 seconds.
- If you like a cheesier arancini, stir 200 g of coarsely grated mozzarella through the cooled rice in step 8 and double coat the arancini ahead of frying.
- To cook your own prawns: Place 250 g water into mixing bowl. Place Varoma dish into position and weigh prawns into it. Insert Varoma tray and place remaining prawns in a single layer onto it. Secure Varoma lid and steam 8-10 min/Varoma/speed 2, until prawns are cooked, moving prawns around to ensure even cooking.
Tips & Tricks
bowl, shallow bowl, plastic wrap, plate, tray, paper towel, deep saucepan
measuring cup, spatula, simmering basket
refrigerator, stove top