Name: Mozzarella stuffed arancini
Yield: 4 personnes
Ingredients: 250 g Arborio rice; 750 ml Vegetable stock; 1 g Saffron; 2 Celery sticks; 2 Onions; 2 Garlic cloves; 10 g Thyme; 50 g Basil leaves; 100 ml Olive oil; 2 Egg yolk; 15 ml White vinegar; 110 g Galbani Mozzarella Mini Balls; 30 g Galbani Parmigiano Reggiano; 30 g Butter; 50 Panko breadcrumbs; 15 ml Milk; 1 Egg; 50 g Flour; Seasoning

Difficulty

Ingredients

For how many guests?
Easily adjust the quantities.

250 g Arborio rice
750 ml Vegetable stock
1 g Saffron
2 Celery sticks
2 Onions
2 Garlic cloves
10 g Thyme
50 g Basil leaves
100 ml Olive oil
2 Egg yolk
15 ml White vinegar
110 g Galbani Mozzarella Mini Balls
30 g Galbani Parmigiano Reggiano
30 g Butter
50 Panko breadcrumbs
15 ml Milk
1 Egg
50 g Flour
Seasoning

Preparation

To make the basil emulsion, blanch of basil leaves in boiling water for 30 seconds then refresh in ice water.

Blend the cooled basil with olive oil until a vibrant green, then strain through muslin cloth, and leave to drip until fully strained.

To finish the emulsion, place egg yolks, vinegar and mustard in a food processor. Slowly pour the green oil into until emulsified, adjust seasoning.

Finely dice celery, onion and garlic and sweat vegetables in olive oil. Add rice and toast for 2 minutes on a medium heat.

Add stock infused with saffron in stages continually stirring until incorporated.

When rice is tender, stir in butter and Galbani Parmigiano Reggiano off the heat. Place in a tray and allow to completely cool.

With wet hands, flatten out approximately 60g of the risotto mix and place 1 Mozzarella Mini Ball inside and cover completely.

Crumb the balls using flour/milk/egg and breadcrumbs. Deep fry until golden brown then finish in the oven until piping hot in the centre.

Assemble with basil emulsion at the base, arancini and basil emulsion and Galbani Parmigiano Reggiano to finish.

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