Breakfast Arancini


·         1 ltr chicken stock

·         1 pkg Arborio Risotto Rice

·         1 tablespoon olive oil

·         1 yellow onion, finely chopped and lightly sauted

·         6 slices of bacon cooked and chopped

·         125g mozzarella cheese, grated

·         1/2 cup finely grated parmesan cheese

·         4 to 6 eggs, aggressively whisked

·         3 cups dried breadcrumbs

·         veg oil, for deep-frying


Bring the broth to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 30 minutes.

Stir in Parmesan and Spread on a parchment-lined baking sheet and let cool.

In a separate pan, scramble the eggs with the bacon, mozzarella and onions.

Form the risotto with your hand into a ball about the size of a large crab apple.  Press a teaspoon of the scrambled egg mixture into the center. Roll in breadcrumbs.

Heat the vegetable oil to around 350 degrees.

Fry the rice balls until golden.