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MAINLAND RECIPES METHOD

Cheese Fondue Arancini's

Ingredients:

  • 50g Mainland butter
  • ½ small onion, chopped
  • 2 cloves garlic, chopped
  • 400g arborio rice
  • 50ml white wine
  • 2 litres chicken stock
  • 150g grated Mainland Parmesan cheese
  • Salt and pepper, to taste
  • 100g Anchor Thickened cream
  • 130g grated Mainland Egmont Cheese
  • 100g flour
  • 4 eggs
  • 350g breadcrumbs
  • Oil for deep frying
Mainland Parmesan - Grated

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Grated Parmesan Cheese.

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Mainland Parmesan
Cheese Fondue Arancini’s

Method:

  1. Sauté Mainland butter with onion and garlic.
  2. Add rice and toast lightly.
  3. Deglaze with wine.
  4. Add warm stock gradually, whilst rice absorbs for approximately 17 minutes until soft and tender.
  5. Add grated Mainland Parmesan cheese and season with salt and pepper.
  6. Pour onto tray and allow to cool.
  7. Melt thickened cream and grated Mainland Egmont cheese and chill on tray.
  8. Once set, cut cream and cheese mixture into 5mm x 5mm dice.

To make balls

  1. When rice is cold, form into golf ball size balls and place a dice of cheese inside the ball.
  2. Roll into flour, then egg and then double crumb in breadcrumbs.
  3. Cook in deep fryer until golden.
  4. Place on paper towel and lightly season.
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Introducing New Mainland Cubes Bite sized cubes of your favourite Mainland cheese. Eat them on their own, with platters and nibbles or with your summer salad or barbeque. Or, if you reckon you’re up to it, why not try the legendary hedgehog. There’s plenty of way to think outside the square on this one. Available in Edam and Tasty, Cubes are the perfect food for when friends drop by this summer. Click here to learn more about Cubes. Click here to see cubes recipes

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Cheese Fondue Arancini’s

Cheese Fondue Arancini's




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