Klein River Stanford is a sweet, tangy and nutty cheese.
This month we are feeling Italian, so we’ve decided to pair our Stanford cheese up with ever-so-famous arancini balls.
30 g butter
2 white onions, peeled and chopped
500 g risotto rice
175 ml dry white wine
2 litres hot vegetable stock
70 g Stanford, finely grated
200 g Stanford, chopped
1 small bunch of fresh basil or oregano, chopped
150 g plain flour
3 large free-range eggs, beaten
300 g fine breadcrumbs
1 litre oil, for frying
Heat a large pan over low heat and add butter and olive oil. Add the chopped onions and sweat for 15 minutes or until soft but not browned. Turn the heat up to medium and add the risotto rice while stirring.
Pour the wine in and let it simmer for a few minutes, stirring regularly. Start adding in the stock bit by bit, while stirring it through and allow the rice to absorb it. Continue until the rice is cooked, about 15–20 minutes.
Stir in the grated Standford and leave to cool. (Tip: Before starting to cook, place an empty tray into the freezer. Use this to spread the risotto out on, to help it cool down faster)
To form the arancini balls, pick up a portion of the cooled risotto, flattening it slightly into your palm. Add some chopped Stanford and herbs in the centre, then place more risotto on top. Cup your hands around it, making it into a ball while ensuring the ingredients in the centre are completely covered. Repeat with the remaining risotto.
Place the flour, egg and breadcrumbs in separate shallow bowls. Dip each arancini ball in the flour, then the egg, and lastely the crumbs, ensuring the rice is completely coated. Set aside.
Pour the oil into a deep, heavy-bottomed saucepan and place over a high heat. When the oil is hot enough carefully add the arancini balls, only a few at a time, and fry them for 8 minutes, or until crispy and golden.
Drain the excess oil with paper-towel.
And if you’re feeling very Italian, serve your arancini balls with some arrabiata sauce and buon appetito!