Garlic Dip Arancini
Prep time: 5 mins
Cooking time: 30 mins
1 tbsp olive oil
1 brown onion, very finely chopped
60ml white wine
300g arborio rice
1L chicken stock
Juice 1/2 lemon
40g finely grated parmesan
1 x 200g tub Yumi’s Garlic Dip
200g firm mozzarella, diced
1 cup dried breadcrumbs
High smoke point oil, to deep fry
- Heat oil and butter in a large frypan over medium-low heat until foamy. Fry onion until soft. Add rice and wine, stir until wine has absorbed.
- Very gradually add the chicken stock, stirring constantly, until absorbed and all the stock has been added. When finished, remove risotto from heat, stir through lemon juice, parmesan and half of the Yumi’s Garlic Dip. Season to taste then transfer to a bowl, cover and refrigerate until cooled completely (about 4 hours).
- Spoon rice into 14 even portions (about ¼ cup each) and press 1-2 pieces of mozzarella into the centre of each then roll into balls to enclose the cheese. Roll in breadcrumbs to coat.
- Heat oil in a deep fryer or deep saucepan to 190ºC. Fry arancini, 3 at a time, until golden (about 1-2 mins). Drain on paper towel. Serve with a little sprinkle of sea salt and extra garlic dip.