300 gram Risotto rice
150 gram Mince pork
125 gram Mozerella cheese-cubed
100 gram Onion-chopped
20 gram Parmesan cheese-grated
2 clove Garlic-finely chopped
2 cube Vegetable stock cube
1 tbs Thai green curry paste
1 tbs Fish sauce
1/2 tbs Sugar
1/2 tsp Lemon juice
1 pinch Salt
1 handful Basil leaves
4 slice Wholemeal bread
500 ml Vegetable oil
950 ml Water
– Toast 4 slices of wholemeal bread in the toaster. Once they are nice and crispy, put the toasts in the blender. Set aside as this is your quick homemade breadcrumbs.
-Dissolve vegetable stock cubes in the water. Set aside.
-Put 3 tablespoons of oil and onion into a big saucepan. Gently fry until the onion turns translucent. -Add the garlic and Thai Green Curry paste, keep stirring for a further 2-3 minutes. Then add the minced pork, fish sauce, sugar and cook further until the pork is cooked.
-Add the risotto rice, and fold the ingredients together until the oil cover the rice well (The rice will look shiny and glossy)
-Add about 150 ml of vegetable stock into the same bowl. Stir and wait until the rice absorbs the stock. Keep repeat this process until you run out of the stocks. It usually takes about 25-30 minutes for the risotto rice to cook.
-Once the rice is cooked, add the lemon juice, parmesan cheese, salt and basil leaves. Fold all the ingredients together. Remove from the heat and leave it to cool. Put it in the fridge for 2 hours.
-Take the risotto rice out from the fridge, it should be sticky which will easily shape.
-Lay the risotto rice on the flat surface. Make into a round flat shape of 8-10 cm diameter. Put mozzarella cheese in the middle and roll it into the ball. Repeat this process until you finish all the rice.
– If possible put the balls back into the fridge for further 2 hours.
-Preheat the oven at 200 Celsius. Beat the egg in the bowl next to the breadcrumb bowl.
-Heat to medium heat. Dip the ball into the beaten egg then in the breadcrumbs.
-Fry the ball until it is golden brown in colour, then transfer the ball onto the baking tray.
-Bake the rice balls for further 12-15 minutes. Then enjoy Thai Arancini with the tomato salad and a good glass of white wine…. mini heaven in your home.
– Add a dash of white wine while cooking risotto rice will add a little depth to your Arancini.
-You can cook Thai Arancini in advance or in the big bash in the weekend. Put them in the freezer after you fry these rice balls. Once you ready to eat, take them out and bake at 200 Celsius for 30 minutes before serving.