- 3/4 cup arborio rice
- 2 cups chicken or vegetable stock
- 1/4 cup wine
- 1/5 cup Parmesan cheese
- 1T butter
- salt and pepper
- 6 quail’s eggs
- olive oil
- 1/5 cup flour
- 1 egg, beaten
- 1 cup fine breadcrumbs made from cornflakes
- 8 small Bella tomatoes
- 8 bocconcini, sliced
- 1/4 cup basil leaves, torn
- salt and cracked black pepper
- extra virgin olive oil, to serve
- red wine vinegar
Preheat the oven to 180°C. Place the rice, stock and wine in an oven-proof dish, cover with a lid or foil and bake for 40 minutes. Remove from the oven and add the Parmesan and butter. Season with salt and pepper and allow to cool.
Hard boil the quail’s eggs and peel the shells. Set aside to cool. Lightly grease a baking tray with olive oil. Place the flour, beaten egg and fine breadcrumbs on three separate plates.
Using the cool risotto, form a layer of rice around each of the quail’s eggs. Roll each ball in the flour, followed by the beaten egg and finally the breadcrumbs to coat. Transfer each arancini to the prepared baking tray, and bake for about 20 to 25 minutes, or until golden brown. Alternatively, you can deep fry the arancini in hot vegetable oil. Fry the balls in batches for about two to three minutes, turning during cooking to make sure they are evenly brown.
To make the Caprese salad, arrange the tomato and bocconcini slices and basil leaves alternately. Drizzle olive oil on top, add a splash of red wine vinegar
This recipe originally featured in the May 2013 issue of House and Leisure.