Salami Arancini Canapés
Please the crowd at your next gathering with these simple, stylish canapés.
Ingredients
- 1 Tbsp olive oil
- 20g butter
- 1 small onion, finely chopped
- 2 cups Arborio rice
- 4 cups chicken stock
- 1/4 cup chopped basil
- 1 cup grated parmesan
- 2 eggs, whisked
- 3/4 cup dried breadcrumbs
- vegetable oil, for deep frying
- 14 thin slices of Salami from the deli
- Aioli, to serve
Method
- Heat oil and butter in a medium saucepan over medium heat. Add onion and cook for 5 minutes, stirring often, or until softened. Add rice, stir well and cook for 2 minutes. Gradually stir in 1/2 cup stock, stirring until absorbed. Continue adding stock until creamy and rice is just tender.
- Transfer to a bowl and stir in basil and parmesan. Cool for 5 minutes then stir through egg. Chill for 30 minutes. With damp hands, roll tablespoonfuls of rice into balls and place on a baking paper-lined tray.
- Place breadcrumbs in a deep bowl. Add arancini, tossing well to coat in crumbs. Return to tray. Heat oil in a medium pan over medium heat. Slice salami into 3 long strips.
- Deep fry arancini balls, in batches, for 3-4 minutes or until golden brown. Drain on paper towel. Wrap each ball with a strip of salami, securing with a toothpick and garnish with basil leaves and serve with aioli.
