Ingredients

Method

• 3 T extra virgin olive oil
• 2 large shallots, diced
• sea salt and freshly ground black pepper, to taste
• 3 bay leaves
• 200 g baby marrow, diced
• 250 g Woolworths risotto rice
• 1 x 110 g sachet Woolworths Taste Hack Spanish tomato paste
• 3 cups just boiled water
• 2 rotisserie chicken breasts, shredded
• 200 g mozzarella, cubed
• 200 g flour
• 4 free-range eggs, beaten
• 180 g Woolworths toasted ciabatta breadcrumbs
• oil, for shallow-frying
• Grana Padano, shaved, for serving
SPICY TOMATO SAUCE:
• 4 cloves garlic, sliced or finely grated
• 1 T smoked chilli flakes
• 1 x 660 ml bottle Woolworths tomato purée
• 1 small bunch basil

Method

Ingredients

1. Heat the olive oil in a pan over a medium heat, then add the shallots, season with salt and add the bay leaves. Cook until the shallots are translucent, then add the baby marrow and cook until tender, about 5 minutes, stirring occasionally.

2. Add the rice and stir to coat in the oil, then add the tomato paste and cook for 1 minute or until
fragrant. Add the water 1 cup at a time, stirring, allowing it to absorb before adding more.

3. Once all the water has been added, the rice should be almost cooked all the way through. If the rice needs more cooking or seems dry, add ½ cup water at a time, stirring until the rice is almost cooked.

4. Stir in the chicken, then spread the risotto onto a baking tray and allow to cool, preferably overnight in the fridge.

5. Once cooled, spoon 1 T rice into your palm, place a piece of mozzarella in the centre, carefully fold to secure the cheese inside, and shape into a ball. Repeat using the remaining rice and mozzarella.

6 Coat the balls in flour, roll in the beaten egg, then coat in the breadcrumbs, ensuring they’re well coated. Set aside while you heat the oil.

7. When the oil is hot, fry the arancini in batches until golden and crisp. Drain on kitchen paper.

8. To make the spicy tomato sauce, place the olive oil, garlic and chilli flakes into a cold pan  over a medium heat. Once the garlic is light golden in colour, add the tomato purée and basil, then bring to a gentle simmer and cook for 5 minutes. Spoon the sauce into a serving dish, add the arancini, then top with shaved Grana Padano.

Cook’s note: Once the arancini are fried, they can be chilled, then frozen. Simply thaw at room temperature and reheat in the air-fryer.

Find more chicken recipes here

Production: Abigail Donnelly

Photographer: Ashleigh Frans

Food assistant: Bianca Jones