Oversized Mozzarella-Stuffed Arancini with Chipotle Sauce & Pickle Dust

Making Pickle Dust

1. For pickle dust, dehydrate the pickles for 6-8 hours, or until crisp, then blend with salt flakes

Preparing the Arancini

1. In a bowl, add 2 eggs and lightly whisk
2. Add breadcrumb to another large bowl
3. Add Arla Pro Cheddar to risotto base & fold through to combine
4. Separate base into 3, using hands, creating large egg shaped balls
5. Make small channel, add 4-6 cubes of Arla Pro Large Diced Mozzarella and seal
6. Dip into egg mix, then the breadcrumb mix, ensuring a even coverage
7. In a deep frying pan, add vegetable oil and bring to medium high heat
8. Add each ball, shallow fry or deep-fry evenly until golden brown.

1. In a blender, combine tomatoes & chipotle paste
2. Warm through chipotle sauce in a pan for service
3. To serve, generously scoop tomato sauce, placing cooked arancini on top
4. Sprinkle pickle dust & grated cheddar on top