A great way to use leftover risotto and great for school and work lunches.

Chicken and Bacon Arancini

Ingredients

• 2 chicken breast fillet diced
• 2 bacon rashers diced
• 2 cup arborio rice
• 8 cup chicken stock (liquid)
• 1 onion chopped large
• 2 cloves garlic
• 1 yellow capsicum
• 1 cup frozen peas and corn
• 1/2 cup white wine optional
• 1 cup plain flour
• 1 cup parmesan cheese
• 2 tbs parsley
• 1/2 tsp salt and pepper

Coating

• 3 cup cornflakes ground
• 1 cup dried breadcrumbs
• 1 cup plain flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp parsley
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 3 egg whisked
• 1/2 tsp salt and pepper

• Method

  • STEP 1Seal chicken in batches and set aside.
  • STEP 2Fry onions, bacon and garlic until slightly caramelised.
  • STEP 3Add rice and capsicum and fry for 1 minute, then add white wine and cook off for 1 minute.
  • STEP 4Add stock one ladle at a time and stir gently until absorbed, repeat.
  • STEP 5When rice is almost cooked add chicken, peas and corn and heat through.
  • STEP 6Remove from heat and add cheese, parsley and flour.
  • STEP 7Season to taste.
  • STEP 8Allow to cool, then refrigerate.
  • STEP 9Combine breadcrumbs and cornflakes and season.
  • STEP 10Shape risotto into balls.
  • STEP 11Roll in flour, then egg and then crumbs.
  • STEP 12Spray with oil and bake at 180C until golden, or shallow fry or deep fry.
  • STEP 13Drain on paper towel before serving.

  • Notes

    Serve with your favourite vegetables or a salad. Vegetables may be used instead of chicken and bacon. Use yellow, red or orange capsicum and Parmesan cheese or cheddar.