ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

Arancini

Arancini are perfectly crispy and cheesy Sicilian fried rice balls. I fill mine with mozzarella, but you can use peas, ham, or whatever you like!

Ingredients

For Risotto (see note)
4 cups (946 ml) chicken broth
4 Tablespoons (57 g) unsalted butter divided
1 (160 g) heaping cup finely chopped yellow onion (about 1 medium onion)
1 (200 g) heaping cup Arborio rice
¼ cup (60 ml) white wine
1 cup (95 g) freshly shredded parmesan cheese
1 Tablespoon finely chopped fresh parsley or 2 teaspoons dried
Salt and freshly ground black pepper to taste

For Filling
2.5 oz block whole-milk mozzarella cheese cut into ½” (1.25cm) cubes
For Breading & Frying
1 ½ cups (106 g) plain Panko
1 teaspoon Italian seasoning
½ teaspoon dried parsley
¼ teaspoon garlic powder
½ teaspoon ground black pepper
¼ teaspoon table salt
2 large eggs

½ cup (65 g) all-purpose flour
Neutral oil for frying (I use vegetable oil)
Marinara sauce for serving

Instructions

For Risotto
Pour chicken broth into a small or medium-sized saucepan and keep warm over medium-low heat while you prepare the risotto.
4 cups chicken broth
Warm a large skillet over medium heat. Add 3 Tablespoons of butter and, once melted, add onion and stir frequently until softened (about 3-5 minutes)
4 Tablespoons unsalted butter,1 heaping cup finely chopped yellow onion

To continue reading, scroll down and click Next 👇👇

ADVERTISEMENT

ADVERTISEMENT

Leave a Comment