Why choose between pizza and arancini when you can have both with Deeliver's Arancini Pizza Bites?
We’re suckers for a salami-covered pizza pie – especially when the stick in question is Bergdale Salami, but we also love the shareable joy of arancini balls for when there are lots of hungry homies… And so, voilà, our Arancini Pizza Bites were born: The perfect plate to serve if you’re after the title of ‘Host With The Most’. You’re welcome!
Ingredients
Serves: 18 pax
- 1 tbsp Lurpak salted butter
- 3 tbsp Willow Creek Olive Oil, separated
- 350g Tastic Arborio Rice
- 1.2L chicken stock (28g Knorr Chicken Stock Pot + 1.2L warm water)
- 100g Bergdale Salami, cubed
- 1 tbsp Robertsons Italian Herbs
- 3 tsp Huletts Brown Sugar
- 410g All Gold Tomato Purée
- 300g Lancewood Mozzarella cheese, cubed
- 3 I Like Eggs whole eggs
- 150g Panko Breadcrumbs (or regular breadcrumbs)
- Crown Vegetable oil (for frying)
Directions
- Melt the butter and 2 tbsp olive oil in a medium saucepan on medium-high heat. Add the arborio rice and fry for 3mins.
- Gradually start adding the chicken stock to the risotto while stirring. Add more stock when the liquid has reduced by ½. If your chicken stock isn’t salty enough, add a good pinch of salt. Your risotto will be ready once you’ve used all the stock, the risotto is tender and becomes creamy.
- Cut the salami into 1cm cubes and add it to the risotto. Mix well and transfer to a container. Refrigerate overnight, or for an hour at least. (The mushier the risotto, the easier it will be to create the arancini.)
- Add 1 tbsp olive oil, Italian herbs, brown sugar, and tomato puree to a medium saucepan. Add equal parts water to the tomato puree (410g). Stir and bring to a simmer on medium heat and reduce by two thirds – the less moisture in the sauce, the better.
- Flatten the cold risotto rice in your palm, add a cube of mozzarella in the middle, and press closed. The size of the balls depends on you.
- Dip the risotto balls in egg, then transfer to the panko breadcrumbs and coat.
- Half-fill a large, heavy-based saucepan with vegetable oil on a medium-low heat. Once heated, add small pieces of bread to the oil and if it turns golden brown within 45 seconds, the oil is ready. Lower the risotto balls in the oil in batches and fry for 8-10mins each or until golden brown. Set aside on a kitchen towel when done frying.
- Place a small amount of tomato sauce on the base of your serving dish and the arancini on top and that’s it – time to dig in!
Let us know if you try it by sharing yours on socials, tagging us @deeliverza, and using #DeeRecipe – if it looks DEELICIOUS, we’ll give you a treat!
Looking for more mealspiration? Check out our Fatti's & Moni's Chicken & Tomato Linguine recipe here.