serves
6
prep
30 minutes
cook
50 minutes
difficulty
Mid
serves
6
people
preparation
30
minutes
cooking
50
minutes
difficulty
Mid
level
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Ingredients
- 300 g short-grain rice, such Arborio
- ¼ tsp crushed saffron
- 1½ cups water
- 2 tbsp freshly grated Parmigiano-Reggiano
- 4 tsp unsalted butter
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 1 brown onion
- 50 g butter
- 1 tbsp miso paste
- ½ cup chopped kimchi
- ½ cup onions, cooked down
- 1 cup shredded mozzarella cheese
- 2 large eggs
- 2 cups breadcrumbs
- Vegetable oil, for frying
Instructions
- In a large saucepan over medium-high heat, bring the rice, saffron, and 1½ cups water to a boil.
- Cover, reduce heat to low, and let simmer for about 15 to 20 minutes or until all of the water has been absorbed.
- Remove lid, stir in grated Parmigiano, butter, salt, and pepper, to taste.
- Spread the rice out on a large plate or baking dish to cool completely to room temperature.
- Caramelise the onions in butter until soft, stir through the miso paste. Set aside to cool completely.
- Mix the cheese, onions and kimchi together to create your filling.
- Divide rice into 6 portions, add 1-2 tbsp mixture to the centre. Fold the rice over the filling, ensuring it's all covered. Dip the arancini in egg wash and coat in breadcrumbs.
- Fry in vegetable oil at 160°C for 6-8 minutes or until evenly golden brown. Remove from the oil and place on a paper towel to drain.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
