- Heat the vegetable oil in a frying pan over a medium heat. Add the shallots and cook for 4–5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
- Add the Merchant Gourmet 5 Glorious Grains and stir through the shallot mixture. Add the pesto and mix well until the grains are evenly coated.
- Transfer the mixture to a baking tray, spread out evenly and chill in the fridge for 40 minutes until cooled completely.
- Meanwhile, mix the flour and water together in a small bowl to create a thick paste.
- Once cooled, transfer the grain mixture to a bowl and stir through the paste until the mixture holds together when pressed.
- Using a heaped tablespoon of mixture, flatten into a patty in your hand. Place a cube of mozzarella in the centre, then shape the grains around it to form a ball. Repeat with the remaining mixture.
- Place the flour, milk and panko breadcrumbs into three separate shallow bowls.
- Roll each arancini ball in the flour, then dip into the milk before coating evenly in the breadcrumbs.
- Fill a large frying pan with enough oil for shallow deep-frying and place over a medium-high heat.
- Carefully fry the arancini in batches for 3–4 minutes, turning regularly, until golden brown and crisp all over.
- Transfer to a plate lined with kitchen paper to drain any excess oil.
- Serve warm with a tomato dipping sauce.
Save
Featured recipe
Save
Save
Save
Save
