Recommended Mozzarella
veggies & sides
Recommended Mozzarella
Risotto
BALLS
By Rediscover Dairy @ rediscoverdairy
What You’ ll Need For the risotto
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• salt & pepper, to taste
• 1 cup arborio rice
• ¼ cup white wine
• 4 cups warm chicken stock
• ⅓ cup Parmesan, grated
• 1 tablespoon butter
For the risotto balls( arancini)
• 125g fresh mozzarella, cut into small cubes or grated
• 1 egg, beaten
• ½ cup breadcrumbs
• non-stick cooking spray
For the dipping sauce
• 1 cup double-cream yoghurt
• 1 garlic clove, minced
• juice of ½ lemon
• paprika, for sprinkling
• rocket, to serve
Let’ s Make 1. Heat the olive oil in a deep, medium-sized pot over medium heat. Add the onion, garlic, salt and pepper, and cook for a few minutes until translucent.
2. Add the rice, and stir until lightly toasted, about 1 minute. Pour in the wine and, stirring continuously, cook until completely absorbed.
3. Add the warm chicken stock half a cup at a time, stirring constantly and allowing each addition to be fully absorbed before adding more. Cook until the rice is just tender and creamy, about 20 minutes. Stir in the Parmesan and butter.
4. Transfer the risotto to a shallow dish, cover with clingfilm, and refrigerate until completely cool, about 1½ hours.
5. Once firm, take about 2 tablespoons of mixture per ball. Flatten slightly in the palm of your hand, place a cube of mozzarella in the centre, then roll into a ball. Repeat with the remaining mixture.
6. Dip each ball into the beaten egg, then roll in the breadcrumbs to coat.
7. Preheat your air fryer to 200 ° C. Place the arancini in the basket and spray the tops with cooking spray. Cook for about 15 minutes, until golden brown. Cooking times may vary.
8. To make the dipping sauce, mix the yoghurt with the garlic and lemon juice. Spoon into a bowl and sprinkle with paprika.
9. Serve the arancini on a bed of rocket alongside the dipping sauce, or as above.
essentialflavours. co. za • Spring 2026 | 59