You don’t have to fry the rice balls immediately after coating them with the flour, eggs and breadcrumbs – you can store them in an airtight container in the fridge until ready to fry.
Recipe by Christine Capendale
Styling and photograph by Hein van Tonder
- 30g salted butter
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 200g arborio rice
- 80g chorizo, finely chopped + extra fried slices, to serve
- 600ml warm chicken stock
- 50g Parmesan, grated
- salt and freshly ground black pepper, to taste
- 75g cake flour
- 2 large eggs, lightly beaten
- 170g panko breadcrumbs
- sunflower oil, to deep-fry
and translucent, about 5 minutes. Add the rice and stir for 2 minutes, then add the finely chopped chorizo.
Pour 50ml of the warm chicken stock into the saucepan and stir continuously until all of the liquid has been absorbed by the rice. Add another 50ml of stock and stir until absorbed. Repeat until all of the stock has been added and the mixture has turned thick and creamy.
Remove from heat and stir in the grated Parmesan. Season to taste. Set aside until completely cooled.
Use a tablespoon to scoop dollops of the mixture. Roll each spoonful between the palms of your hands to form a ball. Repeat until all of the mixture has been used. Set aside.
Place the cake flour, lightly beaten eggs and breadcrumbs in 3 separate bowls. First coat the rice balls with the flour, then dip them in the eggs and, lastly, coat with the breadcrumbs.
In a deep fat fryer/large, deep pot, heat the sunflower oil to 160˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Working in batches, drop the balls into the hot oil and fry until golden brown and cooked through, about 3 minutes per side. Using a slotted spoon, remove the balls from the oil and place on paper towel to absorb excess oil.
Serve the arancini with the fried slices of chorizo alongside.