The traditional Italian risotto ball gets a holiday makeover with Cranberry & Brie Arancini. The dish is made with creamy arborio rice, cooled, then moulded around pieces of gooey brie and tart cranberry relish. These arancini, which are fried till golden and coated in breadcrumbs, have a delightful crunchy outside and sweet–tart cranberry flavours. Ideal for festive appetiser platters or lavish Christmas parties.
1 cupArborio rice
3 cupsVegetable stock
1 smallOnion (finely chopped)
2 clovesGarlic cloves (minced)
2 tbspOlive oil
1 tbspButter
¼ cupParmesan, grated
to tasteSalt & pepper
150gBrie cheese, cut into small cubes
½ cupCranberry relish
For Coating:
½ cupFlour
2Eggs
1 cupBread crumbs
for deep fryingOil
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Intermediate
Appetizer
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