Tomato Risotto
Adjust the portion size to serve as a starter or main course
Hellmann’s Professional Mayonnaise – Arancini
Food
Starters
Italian
Vegetarian
Crispy outside and beautifully creamy middle, these arancini are enriched with mayonnaise for extra indulgence.
6 (3 balls per person) Servings
Ingredients
• 2 tbsp olive oil
• 1.2l boiling water mixed with 30g Knorr Vegetable Bouillon Paste
• 350g risotto rice
• 150ml white wine (leave out if preferred)
• 300g grated parmesan
• 120g Hellmann’s Professional Mayonnaise
• 1 tsp Knorr Intense Flavour Citrus
For the coating:
• Plain flour
• 2 large eggs + 30ml of cold water beaten together
• 150g panko breadcrumbs
Method
- Heat the oil in a pan until foamy. Add the rice and cook until coated.
- Add the wine if using and cook until the liquid is reduced by half.
- Pour in half the Knorr stock mixture and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins).
- Stir in half the parmesan, 20g Hellmann’s Professional Mayonnaise and the Knorr Intense Flavours Citrus. Spread the risotto out into a lipped tray and leave to cool to room temperature.
- Scoop the cooled risotto into 18 equal portions – they should be slightly larger than a golf ball.
- Mix the remaining mayonnaise and grated parmesan together thoroughly.
- Flatten a risotto ball in your hand and spoon the parmesan and Hellmann’s Professional Mayonnaise mix into the centre, then enclose the mixture in the rice and gently roll it into a ball. Repeat with the remaining risotto balls.
- Put the coating flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.
- Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 secs. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.
