Method
- Prepare the rice risotto according to the packet instructions. Fluff, mix in the parmesan cheese and chopped oregano thoroughly and let it cool.
- Using a ladle, small bowl or large spoon, make even sized rice balls inserting a few cheese and ham cubes in the middle of each one.
- Coat the arancini with coat’n’cook breadcrumbs.
- Deep fry the arancini balls in batches at 180℃ for 1-2 minutes until crispy and golden. To test the temperature, drop a breadcrumb into the oil. It should dip down halfway into the oil and then float immediately.
Alternatively, cook in an airfryer 200℃ for 7 minutes.
- Drain arancini balls on a paper towel to absorb excess oil.
Cook’s tip 1 : You can freeze the uncooked arancini on a metal tray and transfer them into a freezer bag when they are frozen solidly through. Store uncooked for up to 3 months in the freezer. Cooked arancini can be frozen too. Wrap in plastic wrap and foil and freeze for up to 3 months. Thaw and reheat in the microwave or in the oven at 180℃.