Abalone Arancini Balls

Crispy, golden Italian-style arancini balls made with abalone risotto, infused with chorizo sausage, broth and herbs. Each ball is stuffed with a molten mozzarella centre, then breaded and deep-fried to perfection. A luxurious seafood twist on a classic Sicilian street food.

Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form.

Prepping Time:

30–35 minutes

Cooking time:

45–55 minutes

Difficulty:

Medium

Switch to Imperial

Ingredients	Quantity
Olive Oil	15ml
Onion	215g
Garlic	10g
Abalone Risotto	187.5g
Salt	1g
Black Pepper	1g
Chopped Parsley	22.5g
Abalone Stock	375ml
Unsalted Butter	15g
Parmesan Cheese	62.5g
Mozzarella Cheese	125g
Coating
Cake Flour	62.5g
Salt	2.5g
Black Pepper	1.5g
Eggs	1
Panko Breadcrumbs	250g
Oil	250ml

Directions

Sauté the onion and garlic: Into a large, heavy bottom saucepan add the olive oil. Set over medium heat. Once the oil shimmers add the onion and garlic. Cook, stirring, until softened and fragrant, about 5 minutes.
Cook the rice: Add the rice to the saucepan and stir until semi-translucent, about 1 minute. Add the salt, ground pepper, parsley, Abalone stock and butter. Mix well and bring to a gentle boil. Reduce the heat to low and cover with a lid. Let simmer until the rice is tender and the broth is absorbed, 20-25 minutes.
Set up a breading station: While the rice is cooking, grab 3 medium bowls. In one bowl, stir together the flour, salt and pepper. In the second, whisk the eggs. Add the breadcrumbs to the third bowl. Line two shallow baking sheets with parchment paper.
Cube the mozzarella: Cut the mozzarella into 18 to 20, 1/2 inch cubes and keep chilled and sealed in the refrigerator until ready to use.
Finish the rice: When the rice is tender and the broth is fully absorbed, turn off the heat and stir in the Parmesan. Carefully spread the rice onto one of the prepared baking sheets and let cool for 10 minutes.
Stuff the rice: When the rice is cool enough to handle, form it into 18, 1-inch balls. You can do this using your hands or a small cookie scoop. Once the balls are formed, insert a cube of cheese into the centre and press the rice around it so the cheese is completely encased.
Bread the Arancini: Carefully dredge each ball in flour, then egg, then breadcrumbs. Repeat until all the balls are completed and place each completed ball on the other parchment lined baking sheet.
Fry: In an 8-inch saucepan, heat 2 cups (approximately 1/2-inch deep) of olive oil to 180°C or until the oil forms small bubbles but is not smoking. Fry 6 balls at a time turning gently until golden brown, about 3-4 minutes. Place completed arancini on a paper towel-lined plate.

No items found.

Explore more recipes