Giorgio's Mozzarella Arancini with Romesco

Mozzarella Arancini with Romesco

Serves: 6 people

Prep: 20 mins

Cook: 20mins

Total: 45 mins

Ingredients

For the Arancini:

2 cups cooked & cooled risotto rice

150g Giorgio's Mozzarella, cut into 1cm cubes

1 egg

½ cup grated Parmigiano Reggiano

2 eggs, beaten

1½ cups breadcrumbs

Oil, for frying

Salt & pepper to season

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For the Romesco Sauce:

2 roasted red capsicums (jarred is easiest)

1 medium tomato, roasted or lightly sauteed

1 small garlic clove

1/4 cup blanched almonds

2 tbsp breadcrumbs

2 tbsp red wine vinegar

1/2 tsp smoked paprika

1/3 cup extra virgin olive oil

salt & pepper to taste

chilli flakes optional

Instructions

Step 1

Toast the nuts: In a pan over medium heat, toast the almonds until lightly golden. (Skip if using pre-roasted nuts.)

Step 2

Blend: Add the red capsicums, tomato, garlic, nuts, bread/breadcrumbs, vinegar, paprika, and a pinch of salt to a food processor.

Step 3

Stream the oil: With the motor running, slowly drizzle in the olive oil until smooth and creamy.

Step 4

Taste & adjust: Add more vinegar for brightness, olive oil for richness, or paprika for smokiness.

Step 5

Mix risotto with egg and Parmigiano and season lightly. Take a tablespoon of risotto, flatten and place a cube of chilli caciotta in the centre and gently roll into a ball.

Step 6

Dip in egg and then coat in breadcrumbs. Place onto a lined baking tray and repeat until all the risotto has been used. Chill for 30 minutes to firm up.

Step 7

Heat oil to 180c and fry until golden brown, about 3-4 minutes. Serve immediately with warm romesco sauce.

Step 8

Step 9

Notes

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