Arancini Bocconcini

• 1/3 cup olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup arborio rice
• 1/3 cup dry white vermouth or white wine
• Salt and pepper, to taste
• 750ml chicken stock
• ¾ cup frozen peas
• ½ cup (50g) finely grated FLORIDIA CHEESE Parmesan
• 2 tablespoons lemon juice
• 200g tub FLORIDIA CHEESE Bocconcini, drained
• 1/3 cup flour
• 2 eggs, beaten
• 2 cups panko or dried breadcrumbs
• Oil, for deep frying
• Finely grated FLORIDIA CHEESE Parmesan, extra, for serving

1. Heat the oil in a wide, shallow pan and gently cook the onion for a few minutes before adding the garlic and cooking for a further minute. Add the rice and turn to coat with onion mixture and then add the vermouth and cook until most has been absorbed. Season and then gradually add the stock in small amounts, stirring occasionally, until all the stock is absorbed and the rice is just tender.
2. Add the peas and cook for a minute or two and then remove from the heat. Stir through the Parmesan and lemon juice. Cool a little and then transfer to container, cover and chill until required.
3. Divide the cold risotto into 8, shape each amount around a Bocconcini and then roll in flour. Dip each in egg, allowing excess to drip off, before coating in crumbs.
4. Deep fry the Arancini in batches, for 7-10 minutes each or until cooked and golden. Drain on paper towel, keeping warm in oven while remainder are cooked, and then serve immediately with a little extra grated Parmesan.

Note: These Arancini have not one but two great Floridia cheeses in them and they are so good to eat! Making the risotto the day before so it’s cold when you shape them is a good idea!

Makes 8 large Arancini