Ham and cheese arancini
Arancini balls are fun to make, serve and eat! Enjoy making them at leisure when you have time and freeze for snacks and lunch boxes anytime.
Equipment
Ingredients
- 1 box 350g Diamond Rice Risotto - Family Pack Chicken
- 50 g grated parmesan cheese
- A Handful Superb Herb oregano chopped
- ½ box Diamond Coat’n’Cook original
- 50 g cheddar cheese cubed
- 50 g mozzarella cheese cubed
- 50 g Farmland banquet boneless leg ham cubed
- Salt
- Black pepper
- Oil for deep frying
Instructions
- Prepare the rice risotto according to the packet instructions. Fluff, mix in the parmesan cheese and chopped oregano thoroughly and let it cool.
- Using a ladle, small bowl or a large spoon, make even sized rice balls inserting a few cheese and ham cubes in the middle of each one.
- Coat the arancini with coat’n’cook breadcrumbs.
- Deep fry the arancini balls in batches at 180 degrees C for 1-2 minutes until crispy and golden. (To test the temperature, drop a breadcrumb into the oil. - it should dip down halfway of the depth of oil but then float immediately) Alternatively, cook in an air fryer 200 degrees C for 7 minutes. Drain on paper towel to absorb excess oil before serving.
Notes
Cook’s tip 1 : You can freeze the uncooked arancini on a metal tray and transfer them into a freezer bag when they are frozen solidly through. Store up to 3 months in the freezer before frying. Cooked arancini can be frozen too. Wrap in plastic wrap and foil and freeze for up to 3 months. Thaw and reheat in the microwave or in the oven at 180C.
Tried this recipe?Let us know how it was!
Arancini are a great way to use up leftover risotto and you can swap the filling out for free-range chicken too.
