MUSHROOM AND BILTONG ARANCINI
Mushroom and Biltong Dust Arancini
Collaborated with @kateliquorish to introduce you to a flavorful twist on traditional Arancini with Chalmar Biltong Dust.
What you’ll love:
Quick and very easy to prepare. Can be served as appetizers, snacks, or even as part of a main course. They pair well with a variety of dips and sauces
What you’ll love:
Quick and very easy to prepare. Can be served as appetizers, snacks, or even as part of a main course. They pair well with a variety of dips and sauces
Persons
2
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Ingredients
- What you'll need for Risotto Base:
- 2 250g packets Woolworths Heat and Eat Mushroom Risotto.
- 200ml water
- 30g Parmesan (grated)
- 30g Chalmar Biltong Dust
- What you'll need to make the Arancini Balls:
- 40g Mozzarella (cut into 1cm cubes)
- 1 cup Panko Breadcrumbs
- ½ cup Chalmar Biltong Dust
- ½ Cup Flour
- 2 Eggs
Instructions
- Method:
- Place a large nonstick pan on medium heat.
- Add the risotto rice and water and stir through.
- Add the grated parmesan and biltong dust and stir until combined.
- Remove from the heat and allow to cool to room temperature.
- Using a spoon and your hands, roll and shape 10 arancini balls from the rice mixture.
- Press a cube of cheese into the centre of each ball and roll again to seal.
- Mix the panko crumbs and biltong dust together in a bowl.
- Place the flour in a second bowl and whisk the eggs into a third bowl.
- Take the risotto balls one at a time and coat them in flour, then egg and lastly roll them in the biltong dust and panko crumb mixture, pressing in the crumbs to coat well.
- Shallow fry the balls in sunflower oil until browned on all sides.
- Serve hot.
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