Halloween Black Arancini

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The Living Room Ep 38 Recipe: Halloween Black Arancini
The Living Room Ep 38 Recipe: Halloween Black Arancini
You're watching The Living Room Ep 38 Recipe: Halloween Black Arancini Miguel makes black arancini with a scary surprise in the centre

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Miguel makes black arancini with a scary surprise in the centre
Air Date: 26 Oct 2018

Recipe by: Miguel Maestre

Prep Time: 15 minutes

Cooking Time: 40 minutes

Serves: 16

Ingredients

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Method

  1. Heat stock over a low heat in a saucepan.
  2. Heat 2 tbsp of the olive oil and butter in a casserole dish over a medium heat. Sautee onion, and celery until soft and translucent, but not coloured. Add the two types of garlic and cook for a further minute.
  3. Add the rice, stirring it in the vegetable mixture for one minute until the rice is coated and the edges of each grain start to turn transparent.
  4. Add the first ladle of hot stock into the rice, turning heat to a simmer. As stock is absorbed add the next ladleful, continuing until the stock has finished and the rice has a slight bite. This should take around 15 minutes. Stir the rice with a wooden spoon to release the creamy starch. If you run out of stock before the rice is cooked add some boiling water.
  5. Remove risotto from the heat and add squid ink, stiring to combine. Season and transfer to a baking tray, spreading the rice out to cool down.
  6. Whilst rice is cooling, mash the feta and remaining olive oil with a fork to soften. Shape 1 tbsp of the feta mixture flat in your hand, place the olive inside and shape the feta around the olive to encase it in white. Shape into a ball. Repeat using remaining olives and feta.
  7. When the risotto has cooled, take a small handful and make a dent in the middle with your forefinger or thumb. Place the feta covered olive inside and cover with more risotto. Shape into a ball. Repeat with remaining risotto mixture.
  8. Dip each risotto ball into the beaten egg and then the panko crumbs. Repeat to double coat the arancini. Repeat with remaining risotto balls. Refrigerate the arancini for 2 hours to set. This can be done the day prior to cooking and serving them.
  9. When you are ready to cook and serve, preheat a deep fryer to 190C. If you don’t have a deep fryer heat oil in a deep sided saucepan to a depth of 5cm. The oil is ready to use when a cube of bread turns gold in 10 seconds.
  10. Once oil has come to heat, fry the risotto balls, turning occasionally for 1-2 minutes or until golden all over. If using from the fridge cook arancini for 3-4 minutes. Ensure oil is back to heat between each batch.
  11. Cut through the centre of the arancini for the eyeball effect.
  12. Serve with wedges of lemon and aioli.
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