Arancini Balls, Tomato Relish

Name: Arancini Balls, Tomato Relish
Yield: 10
Ingredients: 240.0g Brown sugar; 375.0ml Apple cider vinegar; 2.0x Star anise, whole; 5.0g Coriander, ground; 25.0g Mustard seeds; 90.0ml Oil, olive; 2.0x Brown Onions; 660.0g Arborio Rice; 60.0g KNORR Concentrated Liquid Stock 1kg; 1.5l Vinegar for Poaching water; 10.0g Garlic puree; 100.0g Parmesan cheese, grated; 20.0g Basil leaves

Cheesy Risotto balls in a crisp breadcrumb coating, with a sweet and tangy tomato relish on the side.

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Tomato Relish

Brown sugar 240.0 g
Apple cider vinegar 375.0 ml
Star anise, whole 2.0 x
Coriander, ground 5.0 g
Mustard seeds 25.0 g

Arancini Balls

Oil, olive 90.0 ml
Brown Onions 2.0 x
Arborio Rice 660.0 g
KNORR Concentrated Liquid Stock 1kg 60.0 g
KNORR Concentrated Liquid Stock 1kg
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Unilever Food Solutions

Bidfood

Service Foods

Free Sample
Vinegar for Poaching water 1.5 l
Garlic puree 10.0 g

To Serve

Parmesan cheese, grated 100.0 g
Basil leaves 20.0 g

Italian

Casual Dining

Cafe/Takeaway

Vegetables

Snacks & Sides

Starters

Cheesy Risotto balls in a crisp breadcrumb coating, with a sweet and tangy tomato relish on the side.

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Preparation

Tomato Relish
- Place KNORR Pronto Napoli, brown sugar, apple cider vinegar, star anise, ground coriander and mustard seeds into a saucepan over medium heat. Cook, stirring for 10 minutes or until sugar has dissolved.
- Bring to the boil, reduce heat to low and simmer for 20 minutes.
Arancini Balls
- Heat oil in a large saucepan over medium heat, add onion and garlic puree and cook until the onion is translucent. Add rice and sauté for 1-2 minutes.
- Combine KNORR Concentrated Liquid Stock and warm water. Add a ladleful of hot stock to the mixture and stir until liquid is absorbed. Continue to add stock a ladleful at a time stirring constantly for around 20 minutes or until rice is tender and liquid almost absorbed.
- Stir through parmesan, set aside for 1-2 hours to cool.
- Mould into balls and deep fry for 2-3 minutes until golden.
To Serve
- Place arancini balls on a bed of tomato relish.
- Serve with grated parmesan and fried basil leaves.