
Crisply Arancini
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Ingredients:
- 2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese, dice
- 1 Tablespoon parsley (finely chopped)
- 1 pinch of red pepper flakes (optional)
- 1/4 cup Extra Virgin Olive Oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1 cup breadcrumbs
- 2 large eggs
- Salt and pepper to taste
- Marinara sauce for dipping
Instructions:
- In a saucepan, heat the EVOO and sauté the onion and garlic until translucent.
- Add the Arborio rice and cook for a few minutes until the edges are translucent.
- Pour in the white wine and let it cook until absorbed.
- Gradually add the chicken or vegetable broth, one ladle at a time, stirring continuously until the rice is cooked and creamy.
- Stir in the grated Parmesan cheese, parsley, flakes and season with salt and pepper.
- Let the risotto cool slightly, then mix in the diced mozzarella cheese.
- Take a spoonful of the risotto mixture and shape it into a ball around a cube of mozzarella.
- Dip the rice ball into beaten eggs and then coat with breadcrumbs.
- Heat EVOO in a pan and fry the arancini until they are golden and crispy.
- Serve with marinara sauce for dipping and enjoy the burst of flavors!