Arancini Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: to make the risotto:
3-4 cups low sodium chicken broth
3 tblsp extra virgin olive oil
1 shallot, minced
1 clove garlic, minced
1 C arborio rice
1/2 C dry white wine
1. Place chicken stock in saucepan over low heat. Lightly grease 8x8” baking pan and set aside.
2 Warm olive oil in a skillet over medium-high heat. Add shallots and garlic and stir for about 5 minutes. Add rice and cook another 5 minutes then deglaze the pan with the wine.
3 Lower heat to medium and add a ladle of warm broth and stir until its absorbed. Continue stirring and adding stock—a ladleful at a time—until rice becomes soft but retains a little bite, for about 20 minutes.
4 Remove from heat, gently stir in butter and 1/4 cup of the Parmesan, season with salt and pepper. Spread on the baking pan and refrigerate 4-6 hours or overnight.
to make the arancini:
2 tblsp unsalted butter
3/4 C Parmesan cheese, grated
salt and pepper
vegetable oil
4 oz part-skim mozzarella, diced into 1/4” pieces
1 C all-purpose flour
2 eggs, beaten
1 C Panko bread crumbs
handful of basil leaves for garnish
|
|
Directions: |
Directions:to make the arancini:
2 tblsp unsalted butter
3/4 C Parmesan cheese, grated
salt and pepper
vegetable oil
4 oz part-skim mozzarella, diced into 1/4” pieces
1 C all-purpose flour
2 eggs, beaten
1 C Panko bread crumbs
handful of basil leaves for garnish
1. Once the risotto is chilled, line a baking sheet with parchment paper and heat 2-3” of oil in a sauce pan fitted with a candy thermometer to 350°F.
2. Shape a small amount of risotto into a ball. Press a chunk of mozzarella into the center—recovering it with risotto—and place on the parchment paper.
3. Place flour and eggs in separate dishes—in another, combine bread crumbs and the remaining 1/2 cup of Parmesan. Lightly coat each ball in the flour, shake off excess, dip in the eggs and then dredge into the bread crumb mixture.
4. Fry in batches for 5-6 minutes or until golden. Drain on paper towels and season with salt and pepper. While they cool, fry the basil leaves in the hot oil for 10-20 seconds. Quickly remove and drain them on paper towels. Serve arancini warm, garnished with fried basil. |
|
|
This recipe for Arancini is from