Easy arancini balls for Lunchbox

Instructions

1. Preheat oven to 180 C.
2. Melt butter in a skillet over medium heat. Add garlic and onion and cook for 5 minutes until soft. Add rice and stir until grains turn translucent. Add wine and turn up the heat to medium high. Cook until liquid is absorbed. Add chicken broth and milk. Stir, bring to simmer, cover, then transfer to oven. Baked, covered, for 30 to 40 minutes until all liquid is absorbed and rice is tender. Remove from oven and allow to cool.
3. Add Rice Mixture Ingredients and mix to combine. Cover and transfer to refrigerator for at least 3 hours or preferably overnight. When the rice is refrigerated, it should become sticky and firm enough to roll into firm balls. If not, just add a bit of breadcrumbs (2 tbsp at a time) which will help absorb excess moisture and hold together.
4. Coating: Mix flour, salt and pepper in a bowl, lightly beaten eggs in another and breadcrumbs in a third bowl. Measure out of rice mixture about 2 tbsp and roll into a ball. Roll in flour, then dredge in egg mixture, then coat in breadcrumbs, pressing to coat. Repeat with remaining mixture. The fastest way to do this is to measure the scoops out first onto a baking tray, then roll them, then coat them in batches.
5. Cook: In a medium saucepan, pour in 2.5 cm depth of oil and heat over medium high heat. Toss in a breadcrumb and if it starts sizzling immediately, the oil is hot enough.
6. Carefully transfer a few balls into the hot oil, using a spoon. Turn frequently so they cook golden evenly, and when they are a deep golden brown, remove onto a paper towel lined plate to drain. Repeat with remaining balls.

• Servings : 12
• Ready in : 40 Minutes
• Course : Appetizers, Lunchbox Menus
• Recipe Type : Appetizers, Finger foods, From dinner-to lunchbox
• Ingredient : Bread crumbs, Butter, Caw-milk, Cheddar cheese, Chicken stock, Eggs, Flour, Garlic, Ground black pepper, Mozzarella cheese, Onion, Parsley, Risotto rice, Salt, Sunflower oil, White wine