Such a fun kid-friendly finger food – not to mention vegetarian – Arancini is a great addition to the repertoire. I have experimented with other recipes, but this is definitely my favourite and the most straight-forward. It requires making a good risotto, allowing it to cool slightly so it’s easier to work with, and then stuffing pieces of mozzarella inside. A really nice appetizer, and also travels well for a picnic or lunch boxes.

Ingredients:

1 cup Arborio rice

3/4 cup grated Parmesan cheese

1/2 onion finely diced

1 tsp salt

2 cups meat or vegetable stock

2 tablespoons olive oil

1 tablespoon chopped parsley

1/4 tsp nutmeg

20-25 Mozzarella cubes about 2.5 cms square

1 cup breadcrumbs

3 eggs scrambled

1 cup flour

Oil for frying

Directions

Make the risotto by adding finely chopped onion to olive oil in a heavy bottomed pot and fry until translucent – about 10 mins. Add rice and stir fry for 2 minutes. Add 1/2 cup stock and stir scraping rice from bottom of pot.

Continue to stir risotto, adding hot stock by 1/2 cup, and allowing to simmer on medium, while stock is absorbed. Making risotto requires constant stirring. Add nutmeg early in the cooking stage.

Once you have added all the stock adjust stock amount by adding another 1/2 cup as needed, based on how toothsome the rice is. Risotto should have a bite to it, but not be crunchy. 2 cups of stock is an approximate measure – you may need an additional 1 cup or more of stock/water.

Add parmesan and parsley at the end stirring well to incorporate.

Once your risotto is done, cool in refrigerator for 1 hour.

When risotto is cool, take tablespoonful quantities into your hand and shape into a ball. Push mozzarella cubes inside.

Roll balls in the plate of flour, then into egg, then into breadcrumbs.

Fry in vegetable oil until golden brown.

Serve with tomato sauce or salsa.