Don’t you just love any kind of food that is covered in breadcrumbs and fried? We know we do. Especially those round Italian rice balls, filled with all sorts of delicious surprises. Hey! Here is an idea, why not making our own Arancini?
Ingredients (for 12 balls):
1 cup of Arborio rice
1/2 cup of grated parmesan cheese
1/2 cup of flour
1 cup of bread crumbs
4 ounce of Italian mozzarella cheese
1 large shallot, chopped
2 cups of chicken broth
1 cup of white wine
1 tablespoon of crushed garlic
Salt and pepper to taste
How to make the Arancini:
Start by making risotto. In a large pan, heat some olive oil and cook the chopped shallot and garlic, salt and pepper. Add the rice, and stir for about two minutes, until it starts to pale up a bit. Pour in 1/2 cup of wine, and keep stirring until the rice absorbs al the fluids. When it does, pour in the rest of the wine. Continue this process with the chicken broth, adding 1/2 cup a time.
Remove the risotto off the heat and stir in the parmesan cheese. Let it cool a bit, than add 1 egg and 1/4 cup of bread crumbs and mix it until combined. Cut the mozzarella cheese to 12 cubes. Roll the risotto mixture to 12 balls, while pressing a mozzarella cube into the middle of each ball.
Spread the flour and bread crumbs on plates and beat the remaining egg in a small bowl. Roll the risotto balls in the flour, dip in the egg and coat with bread crumbs.
Heat vegetable oil in a deep saucepan or pot for deep-frying the Arancini. When the oil is hot (about 320F), fry the rice balls until golden brown. Drain on paper towels and serve with tomato sauce.