By Belinda Cleary For Daily Mail Australia
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A popular home cook has revealed exactly how to make mouth-watering mozzarella-stuffed arancini balls at home.
Montanna Hughes, who posts as MonMackfood on Instagram and TikTok shared the recipe with her 50,000 followers last week, just in time for a country-wide cold snap.
In the video the star looked down the barrel of the camera as she broke through the crunchy golden crumb exposing the fluffy rice and liquid cheese centre.
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Montanna Hughes, who posts as MonMackfood on Instagram and TikTok shared the recipe with her 50,000 followers last week, just in time for a country-wide cold snap
And it hit the spot, with most of her fans agreeing the simple treat looked like the perfect dish to serve while the freezing rain continues to bore own.
The recipe calls for cheese, butter, rice and chicken stock as well as wine, garlic and onion.
In the video the cook quickly dices the onion and minces the garlic before frying it off.
She then adds rice to the mix before adding liquid bit, by bit, to make the risotto rice which forms the outside of the ball.
Once the mix is complete she scoops it onto a baking tray and pops it into the fridge, or freezer ‘for a few hours’.
The balls are easy to make – but do need to be done well in advance as the rice must set in the fridge for hours
‘Only until it is set, not frozen,’ she warned in the notes.
Once the rice is firm she takes a handful and squishes it into a disc shape before adding the mozzarella cheese to the centre and forming the ball around it.
She then crumbs and fries each ball until they are golden, serving them immediately to ensure the delectable cheese centre is at its best.
The video has been viewed 116,000 times in five days. Montanna became a popular cook on Instagram before being featured in season 14 of Masterchef. Her appearance on the show fulfilled her childhood dream.
INGREDIENTS
30 g butter
1 brown onion diced
5 cloves garlic minced
100 g grated parmesan
1/4 cup Pernod definitely not traditional, I just like it ..
Otherwise 1/2 cup wine
Salt and pepper to taste
Mozzarella cut into 1-2cm cubes
Plain flour
2 eggs beaten
Panko bread crumbs
3-4 cups chicken or vegetable stock
1 cup arborio rice
METHOD
Add butter to a saucepan over medium heat.
Once the butter is melted and the pan is hot, add the onion and garlic and sauté until soft and translucent.
Add the rice and toast for a few minutes until it smells toasty or nutty. The rice shouldn’t really change colour but just get a nice smell.
Add the Pernod, and a ladle of stock, drop the heat to low and stir until fully absorbed.
Add the next ladle of stock and continue this process until the rice is fully cooked. You might need more or less stock depending on the brand of rice you use and how hot your pan is (A higher heat can mean that more of the liquid will evaporate rather than absorb into the rice)
Add the parmesan, and season with salt and pepper.
Transfer to a tray and set in the fridge or freezer for a few hours until firm and set but not frozen.
Once firm, create a disc and add a piece of mozzarella to the center then roll into a ball.
Dust in flour, then beaten egg and finally, panko bread crumbs.
Fry in oil at around 180C for 5 or so minutes or until golden and crisp.
Serve immediately and enjoy!
SOURCE: MONMACK
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