Thai Inspired Arancini Balls

These are a favorite with friends and family. Inspired by a Thai Chicken Risotto, these arancini are something different and surprising, packed with the vibrant and true flavors of Asia!

Prep Time: 30 minutes |

Cook Time: 1 hour |

Chilling Time: 2+ hours |

Serves: 8 - 10 as a finger food

Ingredients

For the Risotto:

• 500g chicken thigh fillets, chopped into 1cm pieces

• 1 onion, finely chopped

• 2 cloves garlic, crushed

• 4 kaffir lime leaves, finely shredded

• 1 ½ cups arborio rice

• 2 cups chicken stock

• ¼ cup Thai red curry paste

• 1 can (400ml) coconut milk

• 2 tablespoons fish sauce

• 2 tablespoons brown sugar

• 1 tablespoon olive oil

For Coating & Frying:

• 1 egg, lightly beaten (for the mixture)

• Plain flour, for dusting

• 2 eggs, extra, whisked

• Panko breadcrumbs

• Vegetable or canola oil, for shallow frying

• Lime or lemon wedges, to serve

Method

1. Cook the Chicken: Preheat your oven to 180°C (350°F). Heat olive oil in a large, oven-proof casserole dish or Dutch oven over high heat. Add the chopped chicken and cook until sealed and starting to brown. Remove the chicken and set aside on a plate.

2. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the same dish and cook gently until soft (about 5 minutes). Add the Thai curry paste and shredded kaffir lime leaves, and cook for 2 minutes until fragrant. Add the rice and garlic, and cook for a further 2 minutes, stirring constantly.

3. Bake the Risotto: Return the chicken to the dish. Pour in the chicken stock and bring to a simmer. Place the lid on the dish and transfer it to the preheated oven. Bake for 25 minutes.

4. Finish the Risotto: Carefully remove the dish from the oven. Stir in the coconut milk, fish sauce, and brown sugar until well combined. Cover and let it stand for 10 minutes. Then, spread the risotto out on a tray or large plate to cool completely. (Pro-tip: You can do this step the night before and refrigerate the risotto.)

5. Form the Balls: Once the risotto is completely cool, mix the 1 beaten egg through it. Take heaped tablespoons of the mixture and, with damp hands, shape them into firm, compact balls. Place them on a plate and refrigerate for at least 1 hour to set.

6. Coat the Arancini: Set up a crumbing station with three bowls: one with flour, one with the 2 whisked eggs, and one with panko breadcrumbs. Roll each chilled risotto ball first in the flour, then dip it in the egg, and finally coat thoroughly in the panko crumbs, patting them on firmly. Return all coated balls to the fridge for another hour to set.

7. Fry and Serve: Preheat your oven to 200°C (400°F). Heat about 2-3cm of vegetable oil in a heavy-based pan over medium-high heat. Shallow fry the arancini in batches until golden brown and crispy on all sides. Drain on paper towel. Place the fried arancini on a baking sheet and bake in the hot oven for 5-10 minutes to ensure the middle is piping hot. Serve immediately with lime or lemon wedges.

Chef's Tips

• As a Main Course: This makes a fantastic risotto on its own! When you add the coconut milk at the end, also stir in ½ cup of frozen peas or partially cooked green beans. Serve topped with fresh coriander, fried shallots, and chopped cashews.

• Make-Ahead: The arancini can be fully prepared the day before and cooked on the day of serving. The arancini can also be fried up to an hour before serving. To reheat, simply place them in a hot oven (220°C / 425°F) for about 10 minutes until hot and crispy.

• Kaffir Lime Leaves: If you can't find fresh leaves, you can substitute with the finely grated zest of one lime for a similar citrus note.