: Ingredients: -2 cups vegetable or chicken stock -1 cup (200 g) arborio rice -1/2 tbsp (25 g) grated Parmesan cheese -50g diced ham -1/2 tsp dried basil -1 egg -80 g piece of mozzarella, cut into 10 1.5 cm cubes -1/2 cup plain breadcrumbs -Vegetable oil to fry
Method: 1. Bring the stock to boil in a medium saucepan over high heat.
2. Add the rice and simmer (change between heat level 3 & 4 to maintain simmer), stirring often, until the rice is fully cooked and the stock is completely absorbed, about 18 to 20 minutes.
3. Don't let the rice stick to the bottom of the pan and add a tbsp extra water at a time if the stock is absorbed before the rice is cooked. Remove pan from heat.
4. Add 1/2 tbsp butter and mix until combined. Transfer the rice to a large bowl and spread up the sides of the bowl to cool quicker. Set aside to cool for about 15 minutes.
5. Add the diced ham, Parmesan cheese, dried basil and egg to the cooled rice. Mix well.
6. Cut the mozzarella into 10 even 1 1/2 cm cubes.
7. Prepare a small bowl filled with water to wet your hands slightly to handle the rice mixture and keep it sticking to much of your hands.
8. Spoon approximately 1 tbsp of rice mixture on to the palm of one hand. Add a cube of mozzarella in the middle and cover with another spoonful of rice.
9. Gently mold into a rice ball, that's about 2 inches in diameter.
10. Roll the rice ball in bread crumbs and repeat with remaining rice and mozzarella to make 9 arancini balls. 11. Deep fry for 4-5 minutes at 175 degrees, in two batches.
12. Remove from oil and drain on paper towel. Serve hot.
Detailed sensory analysis table: (*you must include at least 3 descriptive words per section) Taste: savory, full-bodied, rich and robust. Texture: buttery, creamy, crispy and delicate.
Aroma: fragrant, devine and strong
Appearance: crispy, crunchy, golden and delicate
Weekly reflection questions: How does your recipe fit within the Australian guide to healthy eating? it is a dish that relies heavily on grains. it contains 1 serve of meat and dairy.
How did you delegate the tasks during the cook with your partner? my partner cooked the rice while i prepared the other element of the dish. we were then able to form the arancini balls, and lightly fry them.
What aspects of this cook did you find difficult and how did you overcome these? the most difficult thing to do was to know when the rice would be perfectly cooked. What aspects of this cook did you enjoy and why? the best part of this dish was forming the arancini balls. What new skills did you learn this week? how to cook the rice and how to fry in oil. A brief history of this dish, 50 -100 words (where did it originate from etc). -They are said to have originated in Sicily in the 10th century during Arab rule. They served a large serving bowl of saffron-infused rice with plates of meat and vegetables shared between a table. “Rice balls” were breaded and fried, brought along on long trips since they were easily transportable and filling. I give this dish a 4/5 star rating