recipes
Grilled chicken and pesto arancini
2021-04-17
Ingredients
- 2 tbsp. butter
- 1 onion, finely chopped
- 1 cup arborio rice
- 1 small glass white wine
- 3 cups hot chicken stock
- 2 tbsp. pesto (Camel)
- 3 tbsp. grated Parmesan cheese
- 1 chicken breast, grilled and sliced thinly
- 2 balls mozzarella, sliced
- 4-5 tbsp. flour
- 2 eggs, beaten
- Panko breadcrumbs for coating
- Vegetable oil for deep frying
Method
Melt the butter in a pan and soften the onion until soft. Stir in the rice, coat in the butter and cook for 2 minutes. Splash in the white wine to evaporate, then, gradually pour in the hot chicken stock.
Continue until the rice in cooked and absorbs all the liquid. Remove off the heat and stir in the pesto, 1 tbsp. butter and the grated cheese. Pour onto a tray, flatten out and allow to cool down completely. Take a spoon full of rice and mould in the palm of your hands, press in some chicken and mozzarella, cover again with the rice and press to form into the rice balls. At this stage you may freeze the arancini to make it easier to coat in breadcrumbs. If not, carefully coat them in flour, dip into the beaten egg and then roll in panko breadcrumbs. Deep fry the arancini in hot oil until bread crumb coating is golden and crispy. Allow to sit on paper towels to remove any excess oil then serve either hot or cold.
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