Stuffed arancini balls are great for using up leftover risotto and tastes gorgeous covered in a crispy breadcrumb coating. For extra flavour and crunch we recommend coating in any of our savoury Munchy Seeds.
For the risotto:
1 small white onion, peeled and finely chopped
1 tbsp rapeseed oil
300g arborio risotto rice
1 ltr vegetable stock
sea salt and black pepper to season
For the filling:
150g finely chopped mushrooms
1 tsp fresh thyme leaves
1 clove of garlic, crushed
Homemade seed pesto
For the coating:
1 beaten egg
Method: To make the risotto, cook the onion on a low to medium heat in half of the oil until soft. Add the remaining oil and rice and stir together to coat, seasoning with sea salt and black pepper. Then ladle in the boiling stock until the rice is cooked and creamy, roughly 20 minutes. Set aside to cool.
To make the mushroom filling, heat a teaspoon of oil on a medium heat, add the mushrooms, thyme and garlic alongside a generous pinch of sea salt and black pepper; cook for 15 minutes stiring occasionally.
To make the arancini: Preheat the oven to 180c; take a tablespoon of the cool risotto mixture and created a nest shape, pressing your thumb in to the centre of the rice. Add your chosen filling, put a 1/4 tablespoon of risotto on the top to close the gap and roll into a ball. Then roll in Omega Sprinkles or roll into some egg and breadcrumbs. Place the arancini on a baking tray and cook in the oven for 35-40 minutes until the coating is crispy and the arancini are fully hot. Enjoy hot or cold.