Chicken Stuffed Arancini

Ingredients list for Chicken Stuffed Arancini

• 250 grams Chicken mince
• 1 tablespoon Butter
• ½ tablespoon Olive oil
• 1 tablespoon Garlic chopped
• 1 medium Onion finely chopped
• 1 cup Arborio rice
• ½ cup White wine vinegar
• a pinch saffron strands
• 2 cup Chicken stock
• ½ cup Mozzarella cheese grated
• to taste Salt
• to taste Crushed black peppercorns
• 1-2 Thyme sprigs
• ¼ cup Refined flour (maida)
• 1 tablespoon Parmesan cheese powder
• for greasing Oil
• for coating Bread crumbs

Method

1. Heat butter in a non-stick pan. Add olive oil and garlic and sauté for 30 seconds. Add onion and sauté till translucent.
2. Add rice, mix and cook for 1 minute. Add white wine vinegar, mix and cook for 1 minute.
3. Add saffron and mix. Add stock, mix and cook till rice is done.
4. Take chicken in a bowl. Add mozzarella cheese, salt, crushed peppercorns and torn thyme sprigs and mix well. Set aside.
5. Take flour in another bowl. Add some water and mix well to make semi-thick slurry.
6. Add salt, crushed peppercorns and parmesan cheese to cooked rice and mix well. Transfer on a plate and cool.
7. Preheat oven to 180° C.
8. Grease palms with some oil. Divide the rice mixture into equal portions. Take each portion, lightly flatten, put a spoonful of chicken mixture in the center, cover and shape into balls.
9. Dip each ball in slurry, coat with breadcrumbs and repeat the process again. Transfer on a baking tray.
10. Put the baking tray in preheated oven and bake for 12-15 minutes.
11. Serve hot.