Chorizo and Mozzarella Stuffed Arancini | Spekko Rice
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Chorizo and Mozzarella Stuffed Arancini

Chorizo and Mozzarella Stuffed Arancini

Fritz Brand whose blogspot http://www.realmencancook.co.za has generated many a trend in local cooking, developed this recipe for a Spekko Rice Celebrity Chef Challenge. He stuffed his arancini with chorizo sausage and mozzarella cheese and served them with a chilli mayonnaise dipping sauce.

  • Serves: 6 - 8
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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Ingredients

    5 ml (3 tbsp) butter 

    1 onion, finely chopped
    250 g Spekko Royal Umbrella Jasmine Rice  

    ½ tsp salt
    very generous pinch of saffron 

    800 ml warm chicken stock 

     50 g Parmesan cheese, grated
    150 g mozzarella cheese, chopped into chunks
    1 chorizo sausage, diced
    1 egg, beaten
    250 m (1 cup)flour 

    500 ml (2 cups) breadcrumbs  

    vegetable oil, to cook 

     For the chili mayonnaise dipping sauce 

    2 egg yolks  

    30 m (2 tbsp) white wine vinegar or lemon juice  

    500 ml (2 cups)oil 

    2 fresh chillies, seeded and chopped  

    30 ml (2 tbsp) fresh coriander, finely chopped  

    1 clove garlic, crushed  

    salt and pepper 

Method

    1. Make the classic risotto first. Heat the butter in a pot. Sauté the onion until just 
    2. Transparent. Then add the rice and stir until coated. Add the salt and saffron. 
    3. Add the stock ladle by ladleful whilst stirring, waiting each time until the rice has absorbed the liquid. Cook until the rice is al dente. 
    4. Add the Parmesan cheese. Mix through and set aside to cool completely. 
    5. Set out the egg, flour and breadcrumbs in separate bowls. 
    6. Roll the rice into walnut sized pieces, flatten in the palm of your hand. Then add a piece of mozzarella and chorizo. Roll to enclose. 
    7. Dip each rice ball into the flour, then egg, then breadcrumbs. Set out on a greased tray and cool down in the fridge for at least half an hour or more. 
    8. Heat the oil in a pan and shallow-fry the arancini in batches until brown and cooked. Drain, then serve with the chilli mayonnaise dipping sauce.  
    9. To make the dipping sauce, whisk the egg yolks until creamy. Whip in the vinegar or lemon juice. 
    10. Add the oil, little by little, whisking each time until completely incorporated. 
    11. Finally add the chillies, garlic, salt and pepper.