Fonterra Food Services
White Cheese Fondue Arancini's
50g Western Star Butter
½ small onion, chopped
2 cloves garlic, chopped
400g arborio rice
50ml white wine
2 litres chicken stock
150g Perfect Italiano Parmesan Shredded Cheese
salt and pepper, to taste
100g Anchor Cooking Cream
130g Mainland Egmont Shredded Cheese
100g flour
4 eggs
350g breadcrumbs
oil for deep frying
Western Star Salted ButterPerfect Italiano ParmesanAnchor Culinary Cream
Sauté butter with onion and garlic. Add rice and toast lightly. Deglaze with wine.
Add warm stock gradually, whilst rice absorbs for approximately 17 minutes until soft and tender. Add Perfect Italiano Parmesan Shredded Cheese and season with salt and pepper. Pour onto tray and allow to cool.
Melt Anchor Cooking Cream and Mainland Egmont Shredded Cheese and chill on tray. Once set, cut cream and cheese mixture into 5mm x 5mm dice.
To make balls
When rice is cold, form into golf ball size balls and place a dice of cheese inside the ball.
Roll into flour, then egg and then double crumb in breadcrumbs.
Cook in deep fryer until golden. Place on paper towel and lightly season.
Tip :
Double crumbing will ensure fondue does not break prematurely.
Variation :
Add fine diced mushroom or olives to rice mixture.

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