- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 1 cup uncooked basmati rice
- 2 tbsp white wine vinegar
- 2 1/2 cups boiling vegetable stock
- 1/2 cup frozen green peas
- 100 gms finely chopped paneer
- salt and pepper to taste
- 1/2 cup finely grated Parmesan cheese
- 1 egg, beaten — optional
- 1 tablespoon milk
- 100 gms frozen butter cut into 6 equal sized cubes
- 1/2 cup all-purpose flour
- 1 cup dry bread crumbs
- 1 cup vegetable oil for deep frying
- Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine vinegar, and continue cooking and stirring until the liquid has evaporated. Add hot vegetable stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
- When the stock has all been added, and the liquid has evaporated, stir in the peas and paneer Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
- Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the solid frozen butter cube into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
- lastly dust each Arancini with the left over plain rice
- Heat oil for frying in a deep-fryer or large deep saucepan . Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels.
- serve the Arancini with zingy bar be que sauce.
(Courtesy : Executive chef , Aman Tandon at ThePrideHotels Ahmedabad)