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.
Ingredients
Arancini di Riso - Roasted corn, jalapeno and cheddar
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€0.0
For the risotto:
Onion
/g
100.0 g
0%
Arborio rice
/g
450.0 g
0%
Water cold
/l
1.5 l
0%
Knorr® Professional Vegetable Paste Bouillon 40L
/g
40.0 g
0%
Olive oil
/ml
20.0 ml
0%
For the filling:
Sweetcorn
/g
500.0 g
0%
Sliced Jalapenos in brine (drained weight)
/g
50.0 g
0%
For the arancini:
White breadcrumbs
/g
300.0 g
0%
Semolina
/g
300.0 g
0%
Plain flour
/g
300.0 g
0%
Egg
/g
400.0 g
0%
Mature cheddar cheese, reduced fat
/g
150.0 g
0%
For service:
Knorr Tomato & Basil Concentrated Sauce 1.1L
/ml
250.0 ml
0%
Water cold
/ml
250.0 ml
0%
/
For the risotto:
-
Onion 100.0 g
-
Arborio rice 450.0 g
-
Water cold 1.5 l
-
Olive oil 20.0 ml
For the filling:
-
Sweetcorn 500.0 g
-
Sliced Jalapenos in brine (drained weight) 50.0 g
For the arancini:
-
White breadcrumbs 300.0 g
-
Semolina 300.0 g
-
Plain flour 300.0 g
-
Egg 400.0 g
-
Mature cheddar cheese, reduced fat 150.0 g
For service:
-
Water cold 250.0 ml
Preparation
-
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.
