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How to make Mini arancini balls

Yield = 40-45 balls
Prep time: 5:10
Cook time: 0:40
Total time: 5:50

Ingredients

2 1/4 cups Massel salt reduced chicken style liquid stock
1 cup arborio rice
1 tablespoon olive oil
20g butter
1 brown onion, finely chopped
100g prosciutto, finely chopped
2 tablespoons pine nuts, chopped
125g mozzarella cheese, grated
1/2 cup finely grated parmesan cheese
1/3 cup plain flour
2 eggs, lightly whisked
3 cups dried breadcrumbs
extra-light olive oil, for deep-frying
Salt, to season

Method

Step 1 Place stock in a saucepan. Bring to the boil over high heat. Stir in rice. Cover with a lid. Reduce heat to low and cook for 10 minutes. Remove from heat. Set aside, covered, for 10 minutes or until liquid has been absorbed. Transfer to a bowl.
Step 2 Meanwhile, heat oil and butter in a frying pan over medium heat. Add onion, prosciutto and pine nuts. Cook, stirring occasionally, for 8 to 10 minutes or until onion softens and prosciutto slightly crisps.
Step 3 Add onion mixture and cheeses to rice. Mix well. Season with salt and pepper. Set aside to cool. Refrigerate for 4 hours.
Step 4 Shape tablespoonfuls of mixture into balls. Dip in flour, then egg, then breadcrumbs. Place on a tray. Refrigerate for 30 minutes.
Step 5 Preheat oven to 180°C. Heat oil in a large, shallow saucepan over medium heat. Cook balls, in batches, for 5 to 6 minutes or until golden. Transfer to a rack. Place in oven to keep warm. Serve arancini balls warm.