Arancini di Riso - Roasted corn, jalapeno and cheddar

Arancini di Riso with a spicy spin? Check out our Arancini di Riso roasted corn, jalapeno and cheddar recipe. Jalapenos are a member of the capsicum family and originating from South America. They are about 4 cm long, dark green when young and scarlet when ripe.

For the risotto:
- Bring the water to the boil then whisk in the KNORR Paste Bouillon.
- Peel and dice the onions.
- Heat the oil then add the onions and cook for 2-3 min. Add the rice and cook for a further 2-3 min.
- Add ¼ of the bouillon and cook until the rice has absorbed the liquid then repeat until the rice has softened but still has bite.
- Allow to cool until needed.
For the filling:
- Grill or chargrill the corn on the cob until slightly charred looking then remove and allow to cool.
- Stand the corn on its end then cut the kernels from the cob. Separate the kernels.
- Dice the jalapenos and add to the sweetcorn.
For the arancini:
- Mix the breadcrumbs and semolina together then place into a shallow tray. Crack the eggs and lightly beat then pour into a separate shallow tray and pour the flour into another shallow tray.
- Mix the sweetcorn and cheddar into the cooked rice.
- Take roughly 40g balls of the rice and roll then dip into the flour then egg and finally the breadcrumbs ensuring the rice is completely covered.
- Chill until needed.
For service:
- Preheat a deep fat fryer to 180°C.
- Carefully place the balls into the hot oil and cook for 3-4 min. or until golden brown then remove and drain on kitchen paper.
- Pour the water and KNORR Tomato & Basil Concentrate sauce into a saucepan and bring to a simmer. Cook for 2-3 min. or until the sauce thickens then pour out into dip pots.
- Serve 3 arancini with a portion of sauce to dip into.