Lily Walker
Course: Appetizer Cuisine: Italian Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Calories: 150kcal
Let’s get started!
– 1 cup Arborio rice – 2 1/2 cups chicken or vegetable broth – 1/2 onion finely chopped – 2 cloves garlic minced – 1/2 cup grated Parmesan cheese – 4 ounces mozzarella cheese cut into small cubes – 2 eggs – 1 cup breadcrumbs – 2 tbsp olive oil – Salt and pepper to taste – Fresh parsley for garnish (optional)
1. In a medium saucepan, bring the chicken or vegetable broth to a simmer over medium heat. 2. In another large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and translucent, about 2-3 minutes.
3. Add the Arborio rice to the saucepan with the onion and garlic. Stir well to coat the rice with the oil. 4. Ladle in a small amount of the simmering broth into the rice mixture, stirring constantly. Allow the rice to absorb the broth before adding more, continuing this process until the rice is cooked through and creamy, about 20 minutes.
5. Remove the risotto from the heat and let it cool slightly. Then, stir in the grated Parmesan cheese until well combined. Season with salt and pepper to taste. 6. Take a small portion of the risotto in your hand and flatten it out. Place a cube of mozzarella cheese in the center, then shape the risotto into a ball around the cheese. Repeat with the remaining risotto and cheese.
7. In one bowl, beat the eggs. In another bowl, place the breadcrumbs. 8. Dip each rice ball into the beaten eggs, then roll them in the breadcrumbs until evenly coated.
9. In a deep fryer or large skillet, heat oil to 350°F (175°C). Fry the rice balls in batches until golden brown and crispy, about 3-4 minutes. Use a slotted spoon to remove them from the oil and transfer to a plate lined with paper towels to drain excess oil. 10. Serve the Arancini Rice Balls hot, garnished with fresh parsley if desired. Enjoy!