Arancini

Ingredients 

• ¾ cup Arborio rice
• Mozzarella cheese cubes as required
• 1 tablespoon olive oil
• 1 tablespoon garlic, finely chopped
• 1 tablespoon onion, finely chopped
• 1 fresh thyme sprig
• 2 cups vegetable stock
• Salt to taste 
• Crushed black peppercorns to taste 
• Oil for deep frying + greasing 
• Refined flour slurry as required 
• Dried breadcrumbs as required  
• Marinara sauce to serve 

Method

1. Heat olive oil in a non-stick wok, add garlic and saute till golden brown. Add onion, mix well and saute till translucent. Add rice, mix and saute for 1 minute.
2. Separate the leaves of thyme and add into the pan, Add saffron and mix well.
3. Add vegetable stock and salt, mix well and let the mixture boil. Add crushed black peppercorns, mix well, cover and cook till the rice is done.
4. Open the pan lid, mix well, and take the pan off the heat. Set aside to cool down to room temperature.
5. Heat sufficient oil in a deep pan. Take refined flour slurry in a bowl and spread dried breadcrumbs on a plate.
6. Grease your palms with oil, take a portion of the rice mixture and roll it into a ball. Make a cavity in the centre, place a mozzarella cheese cube in it, and seal and shape it into a ball.
7. Dip each ball in refined flour slurry and roll in breadcrumbs until well-coated. Slide them into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
8. Arrange them on a serving platter and serve hot with marinara sauce.