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Recipe of the Month

Enjoy the freshest ingredients when you dine at a Barceló hotel. Seasonal menus are created using local produce, where possible, and reflect today’s lifestyles.

Ingredients

DEEP FRIED ARANCINI
Makes 12 balls (4 portions)

1tbsp olive oil
40g onions, finely chopped
1 tsp garlic, finely chopped
120g Arborio rice
10g vegetable stock cube (Kallo)
3 tbsp white wine
350ml boiling water (approx)
30g unsalted butter
100g Parmesan cheese, grated
Black pepper, ground
80g plain flour
2 large eggs, beaten
200g natural breadcrumbs
Oil for deep frying
1 lemon, cut into wedges

Method

Heat the oil. Sweat the onion and the garlic, until soft, and then add the rice, stirring to coat well in oil.

Add the stock cube and the wine, simmer and reduce until all absorbed.

Gradually add the boiling water, a little at a time, stirring well. Cook the rice until just cooked through; the mixture will swell considerably.

Once cooked, and thick, remove from the heat, stir in the butter, cheese and a grind of pepper.Check the seasoning, leave to cool, and then chill well.

When chilled, form into balls the size of a small marble. Roll in the flour, dip in egg and coat in the
bread crumbs.

Deep fry in hot oil (180°C) until golden. Leave in a warm place for a minute or so.

Serve with the chickpea dip and a wedge of lemon.