Ingredients: |
Ingredients: 1 tbsp. butter
1 small shallot, finely chopped
½ garlic clove, crushed
Heaping ½ cup uncooked risotto rice
2 ¼ cups hot veggie broth
1/3 cup grated mozzarella cheese
1/3 cup grated sharp cheddar cheese
3 tbsp freshly grated Parmesan cheese
Salt & Pepper
1/3 cup unseasoned dried bread crumbs
Pinch of paprika (optional)
2 tbsp. flour
1 egg, beaten
Canola oil, for frying
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Directions: |
Directions:Melt the butter in a large saucepan and sauté the shallot for 2-3 min. until translucent. Add the garlic and rice; cook, stirring constantly, for 2 min. more. Add 1 2/3 cup of the broth et bring to a boil. Then reduce the heat to a simmer. Cook the rice for 20-25 min. until just tender. Stir every 4-5 min. and add a little of the remaining broth if it becomes too dry. Remove the pan from the heat and stir in the cheeses. Season to taste with a little pepper. Spread the mixture out on a large plate and let cool, then cover and chill as quickly as possible. Roll heaping teaspoon s of the cold rice into balls. Put the flour on a plate et the egg in a small bowl. Dust the rice balls with flour, dip in egg, and coat in bread crumbs, then put on a baking sheet lined with plastic wrap. Heat enough oil in a large frying pan to give a depth of ½ inch over medium heat. When the oil is shimmering, add the rice balls and fry for 6 to 8 minutes, turning frequently, until golden brown. Drain on a plate lined with paper towels. Serve with tomato sauce for dipping.
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This recipe for Arancini with Tomato Sauce is from