Arancini

These magical little risotto bites are cheesy and crisp. A perfect party app.

Arancini 

Ingredients

• 1 tbsp olive oil
• 1/3 cup onion, minced
• 1 cup arborio rice
• 2 3/4 cup chicken stock
• 2 tbsp chopped fresh parsely
• 2 eggs
• 1/2 cup grated parmesan cheese
• 1/2 tsp garlic powder 
• 1 1/2 cup bread crumbs
• 6oz fresh mozzarella pearls 
• canola oil for frying
• 1 cup tomato sauce 

In a medium pot, heat olive oil over medium heat. Add the onion and sautee until translucent. Add the rice and brown for 3 minutes. Season with salt. Add the chicken stock. Bring to a boil, reduce to simmer. Cook for 20 minutes until the rice is al dente. Allow to cool.

In a large mixing bowl, combine the parsley, eggs, parmesan, garlic powder, and 2/3 cup bread crumbs. Season with salt and pepper. Add the cooked rice. Stir to combine. 

Using a small ice cream scoop, spoon out an arancini ball. Press a mozzarella pearl into the center of the rice ball. Ensure that the mozzarella is completely covered by the rice mixture. Toss the arancini in the remaining bread crumbs ensuring an even coating. Place on a sheet tray lined with parchment paper. Repeat with the remaining rice mixture. Chill for at least one hour or overnight.

Preheat oven to 200F.

Heat oil in deep skillet over medium high heat. Ensure the oil is at least 2 inches deep. When oil is hot, carefully place six of the arancini balls into the oil. Fry the arancini for about 2 minutes and the flip. Fry for another 2 to 3 minutes until the arancini are golden brown. Remove from the oil and drain on paper towels. Season immediately with salt. Place on baking sheet and to keep warm in oven. Repeat with remaining arancini.

Serve hot alongside warm tomato sauce.

Makes 25 arancini 

Notes from the Chef:

-For a bigger punch of flavor, serve with a fresh pesto sauce

-Do not use panko bread crumbs; the large crumb does not adhere well to the risotto ball

-To amp up the flavor, add a handful of fresh peas and diced ham or prosciutto to the risotto mix