Ingredients
• 1 cup (200g) Arborio rice
• 4 cups (1 liter) chicken or vegetable broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup (120ml) dry white wine
• 1/4 cup (30g) grated Parmesan cheese
• 2 eggs, beaten
• 1 cup (120g) all-purpose flour
• 2 cups (200g) panko breadcrumbs
• Vegetable oil for frying
• Salt and pepper to taste
Instructions
- Make the Risotto: In a large saucepan, bring the broth to a simmer over medium heat. In a separate pot, sauté the onion and garlic in a bit of olive oil until translucent. Add the Arborio rice and toast for 2-3 minutes, stirring constantly. Deglaze the pan with the white wine and cook until the wine has been absorbed. Ladle in the hot broth, a cup at a time, stirring constantly until each addition is absorbed before adding more. Continue this process until the rice is tender and creamy, about 18-20 minutes. Stir in the Parmesan cheese and season with salt and pepper to taste. Spread the risotto out on a baking sheet and refrigerate for at least 2 hours, or until completely cooled.
- Assemble the Arancini: Once the risotto is chilled, use a small ice cream scoop or your hands to form the risotto into 1-inch balls. Gently press a small cube of mozzarella or other cheese filling into the center of each ball. Roll the balls first in the flour, then the beaten egg, and finally the panko breadcrumbs, ensuring they are evenly coated.
- Fry the Arancini: In a large, heavy-bottomed pot or Dutch oven, heat 2-3 inches of vegetable oil to 350°F (175°C). Carefully lower the breaded Arancini into the hot oil and fry for 2-3 minutes, turning occasionally, until golden brown and crispy. Transfer the fried Arancini to a paper towel-lined plate to drain excess oil.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Homemade, Flavorful Arancini Recipe